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Crusty Red Snapper

5 | 4 Reviews
Total Time:Prep: 25 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Kelly Remington, Arcata, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

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

TEST KITCHEN APPROVED

Crusty Red Snapper

5 | 4 Reviews Add your review
Yield:6 servings
Prep:25 min
Cook:20 min
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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
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Directions

  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.

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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