What’s for Dinner?
Crunchy Parmesan Fish Fillets
You’ll love the crunch and flavor the walnuts add to this delicious recipe. You can use almost any fresh or frozen fish fillets you like.
1/3 cup oil-packed sundried tomatoes, drained
1/4 cup stone-ground mustard
1/2 cup finely chopped California walnuts
2 tablespoons chopped fresh chives OR 2 teaspoons dried chives
1/4 teaspoon pepper
1/4-1/3 cup water
4 snapper fillets (6 oz. each) about 1 inch thick
3 tablespoons dried bread crumbs
3 tablespoons grated fat-free Parmesan cheese
Lemon wedges for serving
Preheat the oven to 400?F. Coat a 13- x 9-inch baking pan with nonstick cooking spray.
Pat the fish dry with paper towels and arrange in the baking pan; set aside. Rinse the tomatoes under warm water. In a food processor fitted with the metal blade, combine the tomatoes, mustard, walnuts, chives and pepper and process until they form a coarse puree. Process again, adding enough water to make a spreadable paste about the consistency of mayonnaise. Spread the top of each fillet with one-quarter of the mixture. Stir the bread crumbs and cheese together then sprinkle over the fish. Bake 15-18 minutes, until lightly browned and the fish is done; it should flake easily and be opaque throughout. Serve with lemon wedges.