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Crusty Red Snapper

 Crusty Red Snapper
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
6 ServingsPrep: 25 min. Bake: 20 min.


  • 2 medium tomatoes, chopped
  • 1 each medium green, sweet yellow and red pepper, 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 15-in. x 10-in. x 1-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.

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Crusty Red Snapper (continued)

Nutritional Facts: 1 fillet with 2/3 cup vegetable mixture equals 237 calories, 7 g fat (3 g saturated fat), 53 mg cholesterol, 396 mg sodium, 16 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now