Red Snapper with crispy crust

By t1bishop

if you're nervous about overcooking fish, this recipe may calm your fears. For one, the fillets sit on a bed of vegetables which steam during baking,
cooking the fish from the bottom. Second, the crunchy top coating helps protect the fillets from drying out. And baking at a fairly high temperature is key-at lower
temperatures, the fish takes longer
to cook, losing more moisture in the process.

Ingredients

• 1 cup tomato, seeded, chopped
• 1 cup leeks,thinly sliced
• 1/2 cup green bell pepper,
• chopped
• 1 Tbls garlic, minced
• 4 red snapper fillets (6 oz. each), boned and skinned
• 1/2 cup coarse bread crumbs
• 1/2 cup Parmesan cheese, grated
• 1/2 cup plain potato chips, crushed
• 1/2 t. paprika
• 1/4 t. cayenne
• 2 T. unsalted butter, melted
• 1 T. scallion, thinly sliced
• Lemon wedges

Details

Servings 4

Preparation

Step 1

Preheat oven to 450°. 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.