Fish night just got interesting. We baked cod with bacon, carrots and shredded Italian blend cheese for an entrée that's certain to satisfy.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
1 large onion, chopped
4 carrot s (1 lb.), peeled, cut into 1/4-inch-thick slices
4 cod fillet s (1 lb.)
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tsp. finely chopped fresh rosemary
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 400ºF.
Heat dressing in large skillet on medium heat. Add onions; cook 10 min. or until tender, stirring occasionally. Meanwhile, cook carrots in boiling water in large saucepan 2 to 3 min. or until crisp-tender; drain.
Add carrots to onions in skillet; cook 2 to 3 min. or until lightly browned, stirring frequently. Spoon into 4 individual baking dishes sprayed with cooking spray; top with fish.
Bake 14 to 17 min. or until fish flakes easily with fork, topping with cheese and bacon for the last 2 min. Sprinkle with rosemary.
Garnish with fresh rosemary sprigs before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 4g
* 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.