Crispy Herb Fish with Parmesan Potatoes

By carol gorman

Ingredients

• 1 pouch Shake'N Bake Original Coating Mix
• 1 tsp. dried basil leaves
• 4 whitefish fillets (1 lb./450 g)
• 1-1/2 lb. (675 g) red potatoes (about 3), cut into 1-inch chunks
• 1/2 cup skim milk
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese
• 1/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product

Preparation

Step 1

Heat oven to 400°F.

Cover rimmed baking sheet with foil; spray with cooking spray. Mix coating mix and basil in shaker bag. Add fish, 1 piece at a time; shake gently until evenly coated. Place on prepared baking sheet.

Bake 20 min. or until fish flakes easily with fork. Meanwhile, cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.

Drain potatoes. Add milk, Parmesan and cream cheese product; mash until of desired consistency. Serve with fish.