Crispy Herb Fish With Parmesan Potatoes Recipes

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CRISPY HERB FISH WITH PARMESAN POTATOES



Crispy Herb Fish with Parmesan Potatoes image

This is not only smart in a low-fat, low-cal way, it's also ready in half an hour for busy weeknights. Making you positively brilliant.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

1-1/2 tsp. dried basil leaves, divided
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
4 orange roughy fillets (1 lb.)
1-1/2 lb. red potatoes (about 4), cut into 1-inch chunks
1/2 cup fat-free milk
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 tsp. dried rosemary leaves, crushed

Steps:

  • Heat oven to 400°F.
  • Spray foil-covered rimmed baking sheet with cooking spray. Add 1 tsp. basil to coating mix in the shaker bag; shake gently to combine. Use to coat fish as directed on package. Place in prepared pan.
  • 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; return to pan. Add milk, grated topping, reduced-fat cream cheese, rosemary and remaining basil; mash until mixture is blended and of desired consistency. Serve with fish.

Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

CRISPY HERB FISH WITH PARMESAN POTATOES



Crispy Herb Fish with Parmesan Potatoes image

This is not only smart in a low-fat, low-cal way, it's also ready in half an hour for busy weeknights. Making you positively brilliant.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

1-1/2 tsp. dried basil leaves, divided
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
4 orange roughy fillets (1 lb.)
1-1/2 lb. red potatoes (about 4), cut into 1-inch chunks
1/2 cup fat-free milk
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 tsp. dried rosemary leaves, crushed

Steps:

  • Heat oven to 400°F.
  • Spray foil-covered rimmed baking sheet with cooking spray. Add 1 tsp. basil to coating mix in the shaker bag; shake gently to combine. Use to coat fish as directed on package. Place in prepared pan.
  • 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; return to pan. Add milk, grated topping, reduced-fat cream cheese, rosemary and remaining basil; mash until mixture is blended and of desired consistency. Serve with fish.

Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

CRISPY-SKINNED FISH WITH HERB SAUCE



Crispy-Skinned Fish with Herb Sauce image

You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Quick & Easy     Quick and Healthy     Seafood     Fish     Lemon Juice     Herb     Anchovy     Pickles     Bass     Snapper

Yield 4 servings

Number Of Ingredients 9

2 oil-packed anchovy fillets (optional)
1 small garlic clove, thinly sliced
1 cup chopped tender herbs (such as parsley, dill, and/or basil)
1 Tbsp. chopped pickles (capers, cornichons, or chile)
2 Tbsp. fresh lemon or lime juice or white wine vinegar
6 Tbsp. (or more) extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 (5-6-oz.) skin-on black bass, striped bass, snapper, or salmon fillets
Flaky sea salt

Steps:

  • Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
  • Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
  • Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

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