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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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 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)
  • TOPPING:
  • 1/2 cup panko 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 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.
Nutrition Facts
1 each: 237 calories, 7g fat (3g saturated fat), 53mg cholesterol, 396mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

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