Satisfy their appetites when you serve our flavorful Baked Fish & Potatoes. Cod fillets are dipped in mayonnaise and cracker crumbs and baked to crispy perfection for our weeknight Baked Fish & Potatoes dish.
What You Need
Original recipe yields 2 servings
1/2 lb. small red potato es (about 4)
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
4 RITZ Reduced Fat Crackers, finely crushed
2 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 lb. cod fillet s
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 lemon wedges
2 cups fresh broccoli florets, steamed
Add To Shopping List
Let's Make It
Heat oven to 400ºF.
Cut each potato into 6 wedges; place in large bowl. Add dressing; toss to coat. Place, cut sides down, on rimmed baking sheet sprayed with cooking spray. Bake 10 min.
Meanwhile, mix cracker crumbs and 1 Tbsp. cheese in shallow dish or pie plate. Cut fish crosswise into 1-inch-wide sticks; spread tops and sides with mayo. Roll in crumb mixture until evenly coated.
Turn potatoes and move to edges of pan. Place fish, coated sides up, in center of pan. Bake 8 to 10 min. or until potatoes are tender, and fish is golden brown and flakes easily with fork. Sprinkle remaining cheese over potatoes.
Serve fish with lemon wedges, broccoli and potatoes.
How to Crush Crackers
Place crackers in small plastic bag. Squeeze bag or press rolling pin over bag to crush crackers to form fine crumbs.
Prepare using another firm white-fleshed fish, such as scrod or halibut.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.