This is an amazing dish. It’s so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. —Kelly Remington, Arcata, California
- 2 medium tomatoes, chopped
- 1 each medium green, sweet yellow and red peppers, chopped
- 1 cup chopped leeks (white portion only)
- 1/2 cup chopped celery leaves
- 2 garlic cloves, minced
- 6 red snapper fillets (4 ounces each)
- 1/2 cup panko (Japanese) bread crumbs
- 1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 2 tablespoons butter, melted
- In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture.
- In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Crusty Red Snapper in Healthy Cooking August/September 2011, p62
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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