Crispy Herb Fish with Parmesan Potatoes
This gluten free and pescatarian recipe serves 30. One serving contains 29 calories, 3g of protein, and 1g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of pkt. shake 'n bake chicken coating mix, basil leaves, rosemary leaves, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
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.
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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Santa Margherita Pinot Grigio
A pale straw yellow. Clean, crisp fragrance with intense yet elegant hints of quince. Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor.