Cheesy Oven-Baked Cod with Carrots and Bacon

• 1/4 cup KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
• 1 large onion, chopped
• 4 carrots (1 lb.), peeled, cut into 1/4-inch-thick slices
• 4 cod fillets (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

1. Heat oven to 400 degrees F.
2. Heat dressing in large skillet on medium heat.
3. Add onions; cook 10 min.
4. or until tender, stirring occasionally.
5. Meanwhile, cook carrots in boiling water in large saucepan 2 to 3 min.
6. or until crisp-tender; drain.
7. Add carrots to onions in skillet; cook 2 to 3 min.
8. or until lightly browned, stirring frequently.
9. Spoon into 4 individual baking dishes sprayed with cooking spray; top with fish.
10. Bake 14 to 17 min.
11. or until fish flakes easily with fork, topping with cheese and bacon for the last 2 min.
12. Sprinkle with rosemary.

kraft lite balsamic roasted garlic, onion, carrots, cod fillets, milk, bacon, fresh rosemary

Taken from www.kraftrecipes.com/recipes/cheesy-oven-baked-cod-carrots-bacon-186572.aspx (may not work)