Lunch / Dinner
Crispy Crusted Red Snapper with Tomatoes & Leeks
“Fish and chips” takes on a whole new meaning — and finds extra inspiration from Mediterranean cuisine — for this fresh-tasting, potato chip-crusted fillet. Potato chip breading packed onto red snapper is a new way to look at the old English classic fish and chips dish. Crushed potato chips (thin, plain ones are fine) blended with spiced bread crumbs and Parmesan are a simple, flavorful addition to fish. Don’t worry about the fish naturally overwhelming the rest of the dish — red snapper has a sweet, nutty flavor that lends itself well to unadorned vegetables and subtle spices.
Now, 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.
Test Kitchen Tip
Whether you manage to find red snapper, or substitute another flat fish fillet, keep in mind cooking time runs about 10 minutes per inch of thickness.
Preheat oven to 450°. Coat a baking sheet with nonstick spray.
Combine tomato, leeks, bell pepper, and garlic in a bowl. Add oil and toss to coat. Spread mixture on bottom of baking sheet.
Season fillets with salt and pepper and arrange on top of vegetables.
Combine panko, Parmesan, potato chips, paprika, and cayenne; toss with butter. Divide mixture among fillets, pressing onto fish. Bake fish until fillets flake easily when tested with a fork, 20 minutes.
Garnish servings with scallions and serve with lemons.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 93mg 31%
Sodium 413mg 17%
Carbs 16g 5%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.