Baking this fish on top of the veggies saves you so much time! The fillets will come out very moist, too.
—KELLY REMINGTON ARCATA, CA
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 6 SERVINGS
2 medium tomatoes, chopped
1 each medium green, sweet yellow and red pepper, chopped
1 cup chopped leeks (white portion only)
1/2 cup chopped celery leaves
2 garlic cloves, minced
6 red snapper fillets (4 ounces each)
TOPPING
1/2 cup panko (Japanese) bread crumbs
1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 tablespoons butter, melted
1. In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over the vegetable mixture.
2. In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork.
PER SERVING 237 cal., 7 g fat (3 g sat. fat), 53 mg chol., 396 mg sodium, 16 g carb., 3 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.