I could not find red snapper, so I subbed flounder. Tilapia or other firm, white fish will do nicely, as well. I loved the crispy flavorful crust, and the delicious vegetables. A winner for sure!
1 cups seeded diced tomato
2 cups thinly sliced leeks
1/2 cup diced green bell pepper
1 Tbsp. minced garlic
1 Tbsp olive oil
4 red snapper fillets, skinned (6 oz. each)
1/2 cup panko crumbs
1/2 cup grated Parmesan
1/2 cup crushed plain potato chips
1 tsp. paprika
2 Tbsp. butter, melted
Preheat oven to 450. Coat a baking sheet with non-stick spray.
Combine tomato, leeks, bell pepper and garlic in a bowl. Add olive oil and toss to coat. Spread mixture on bottom of baking sheet.
Bake veggies for 5-7 minutes, until they are beginning to soften.
Meanwhile, combine panko, Parmesan, potato chips and paprika, toss with melted butter.
Take veggies out of the oven. Season the fish fillets with salt and pepper and place on top of the vegetables.
Divide the panko mixture among the fillets, pressing onto fish. Bake fish until the fillets flake easily, about 20 minutes. Cooking time is roughly 10 minutes per inch. Enjoy!
We also had some roasted asparagus on the side, that I roasted along with the fish. Healthy and tasty!