What You Need
2 large baking potatoes (1-1/2 lb.), each cut into 8 wedges
1/4 cup KRAFT Light Zesty Italian Dressing
1 pkt. SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix, divided
4 white fish fillets (1 lb.)
1/4 cup MIRACLE WHIP Light Dressing
Make It
HEAT oven to 400°F. Toss potatoes with Italian dressing, then 1/4 cup coating mix. Spread onto large baking sheet sprayed with cooking spray. Bake 20 min.
MEANWHILE, spread remaining coating mix onto large plate. Spread fish with 2 Tbsp. MIRACLE WHIP; press, dressing-sides down, into coating mix. Repeat to coat other sides of fish. Place on rack of broiler pan.
ADD fish to oven with potatoes. Bake 15 min. or until fish flakes easily with fork and potatoes are tender.
Sweet Glazed Carrots
Prep Time:10 min Total Time:20 min
Makes:8 servings, 1/2 cup each
What You Need
8 medium carrots, peeled, diagonally sliced
1/2 cup KRAFT CATALINA Dressing
2 Tbsp. brown sugar 2 Tbsp.
Worcestershire sauce
2 Tbsp. chopped fresh parsley Make It
COOK carrots in boiling water in large saucepan 5 minutes or until crisp-tender; drain. Return to saucepan.
ADD dressing, brown sugar and Worcestershire sauce; mix lightly. Cook on low heat 5 minutes, stirring frequently until carrots are evenly glazed. STIR in parsley.
METHOD
Begin by making the “chips”. Cut 2 large baking potatoes into 8 wedges each. Then, toss with 1/4 cup of light Italian salad dressing.
Arrange them on a large baking sheet coated with cooking spray. I line mine with foil before I spray for an easier clean up. Bake at 400 degrees for 15 minutes.
Now brush light Miracle Whip onto one side of the fish. Dip that side into Shake n Bake extra crispy coating mix. 
Now turn the fish over and brush the other side with Miracle Whip and coat with Shake n Bake.
Remove the potato wedges from the oven. Turn them over, arrange them around the outside of the baking sheet and sprinkle with 1/4 cup of Shake n Bake. Place the fish in the center of the sheet. Return to the oven and bake for 15 minutes until the fish flakes and the potatoes are tender.
Ideally, I would have made coleslaw to go along with the fish and chips. I was dying to hack a head of cabbage to bits with my food processor. However, I’m the only one in my house that eats coleslaw, so I opted for a veggie that the family would eat instead. These saucey Sweet Glazed Carrots from Kraft Food and Family were yummy. The recipe calls for 8 medium carrots, sliced diagonally. I had a bag of crinkle cut carrots taking up room in my freezer, so I used those.
In a bowl, mix the glaze ingredients: Catalina dressing, brown sugar, and Worcestershire sauce.
When the carrots are cooked and tender, add the glaze and cook an additional 5 minutes until the sugar is melted and the carrots are evenly coated. 
Before serving, toss the carrots with 2 tablespoons of parsley. And here it is. Baked fish and chips and sweet glazed carrots.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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