Crusty Parmesan Fillets
Description
You could use almost any fresh or frozen fish fillets here. If they are very thin, reduce the cooking time accordingly.
Ingredients
- 1/3 cup sundried tomatoes, oil-packed, drained
- 1/4 cup mustard, stone-ground
- 1/2 cup California walnuts, finely chopped
- 2 tablespoons chives, fresh, chopped, OR 2 teaspoons dried chives
- 1/4 teaspoon pepper
- 1/4-1/3 cup water
- 4 6-ounce snapper fillets, about 1-inch thick
- 3 tablespoons breadcrumbs, dried
- 3 tablespoons Parmesan cheese, grated
- Lemon wedges for serving
PREPARATION
- Preheat the oven to 400ºF.
- 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.
NUTRITION
- Calories: 322 cal
- Total Fat: 14 g
- Polyunsaturated Fat: 8 g
- Cholesterol: 66 mg
- Sodium: 423 mg
- Carbohydrates: 8 g
- Dietary Fiber: 2 g
- Protein: 40 g