Makes 4 fillets
Total time: 40 minutes
1 cup tomato, seeded, chopped
1 cup leeks, thinly sliced
½ cup green bell pepper chopped
1 T. garlic minced
4 red snapper fillets (6 oz. each), boned and skinned
½ cup coarse bread crumbs
½ cup Parmesan cheese, grated
½ cup plain potato chips, crushed
½ t. paprika
¼ t. cayenne
2 T. unsalted butter, melted
1 T. scallion, thinly sliced
Lemon wedges
Preheat oven to 450 degrees
Combine first four ingredients in a bowl. Spread on a baking sheet coated with cooking spray.
Arrange fillets on top of vegetables; season with salt and pepper to taste.
Combine crumbs and next four ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork.
Sprinkle with scallion and serve with lemon wedges.
Fish options
Snapper alternatives:
Don’t get hung up on using red snapper—it can be hard to find. Why? To reduce over fishing, fresh snapper is only available for about the first ten days of each month. But that’s okay. Flounder, tilapia, and other flat fish fillets work fine. Cooking time runs about 10 minutes for each inch of thickness (that includes the tomato layer and breading).