Back to Crusty Red Snapper

Print Options


Card Sizes

Crusty Red Snapper Recipe

Crusty Red Snapper Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:6 servings


  • 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


  • 1. In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture.
  • 2. 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.

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.

Reviews for Crusty Red Snapper

Sort By :
Reviewed Sep. 22, 2012

"So good! We make Snapper like this often. Our favorite way. The topping is a treat."

Reviewed Sep. 10, 2012

"I made this with Tilapia for my husband and I. We only used 2 fillets, so half of the veggies and toppings was plenty. We both enjoyed it and will definitely be making this one again!"

Reviewed May. 14, 2012

"I didn't have the potato chips, but used Italian bread crumbs instead. simple and great tasting meal!"

Reviewed Jul. 21, 2011

"Delicious recipe. Lovely to look at and great tasting. We also substituted less expensive tilapia for the red snapper and it was great. Nice way to prepare tilapia."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.