Print Options

Back to Crusty Red Snapper >

Include these items:

Select reviews >

Taste of Home Logo

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.

Ingredients

  • 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)
  • TOPPING:
  • 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

Directions

  • 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.

2 of 2

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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.