Parmesan Crusted Snapper
- Number of Servings: 4
Ingredients
1 c chopped/seeded tomatoes1 c thinly sliced leeks (include some of the green tops)½ c chopped, seeded green bell pepper2 cloves garlic, minced1/8 tsp cayenne pepper1/4 tsp paprika4 Snapper fish fillets (Tilapia can also be used)2 oz Lay’s light potato chips, crushed (about 14 chips)¼ c dry bread crumbs4 T grated Parmesan Cheese1 T Smart Balance Light spread w/Flax OilPam cooking spray
Mix the vegetables and garlic in small bowl and set aside.
In another bowl, combine potato chips with bread crumbs, parmesan cheese, cayenne pepper and paprika, set aside.
Spray jellyroll pan or baking dish with Pam. Arrange chopped vegetables on pan about the same size as the fish fillets. Lay the fillets on top of the vegetables, tucking the veggies under fish fillets so they will steam underneath when cooking. Sprinkle crust topping mixture on the fish. Melt butter spread and drizzle on top of crusted fish. Bake 20 minutes at 450 or until fish flakes. Drizzle with fresh lemon juice, if desired.
Serving Size: makes 4servings
In another bowl, combine potato chips with bread crumbs, parmesan cheese, cayenne pepper and paprika, set aside.
Spray jellyroll pan or baking dish with Pam. Arrange chopped vegetables on pan about the same size as the fish fillets. Lay the fillets on top of the vegetables, tucking the veggies under fish fillets so they will steam underneath when cooking. Sprinkle crust topping mixture on the fish. Melt butter spread and drizzle on top of crusted fish. Bake 20 minutes at 450 or until fish flakes. Drizzle with fresh lemon juice, if desired.
Serving Size: makes 4servings
Nutritional Info Amount Per Serving
- Calories: 347.5
- Total Fat: 6.4 g
- Cholesterol: 83.9 mg
- Sodium: 370.0 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.1 g
- Protein: 49.7 g
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