Parmesan Crusted Snapper
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Parmesan Crusted Snapper calories by ingredient
Number of Servings: 4
Ingredients
-
1 c chopped/seeded tomatoes
1 c thinly sliced leeks (include some of the green tops)
½ c chopped, seeded green bell pepper
2 cloves garlic, minced
1/8 tsp cayenne pepper
1/4 tsp paprika
4 Snapper fish fillets (Tilapia can also be used)
2 oz Lay’s light potato chips, crushed (about 14 chips)
¼ c dry bread crumbs
4 T grated Parmesan Cheese
1 T Smart Balance Light spread w/Flax Oil
Pam cooking spray
Directions
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