Crusty Parmesan Fillets

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.

Total Time
28 Mins
Serves
4
Meal
Dinner

Total Time

Prep Time
10 Mins
Cook Time
18 Mins
Total Time
28 Mins

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

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

  1. Preheat the oven to 400ºF.
  2. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
  3. Pat the fish dry with paper towels and arrange in the baking pan; set aside.
  4. Rinse the tomatoes under warm water.
  5. 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.
  6. Spread the top of each fillet with one-quarter of the mixture.
  7. Stir the bread crumbs and cheese together then sprinkle over the fish.
  8. Bake 15-18 minutes, until lightly browned and the fish is done; it should flake easily and be opaque throughout.
  9. Serve with lemon wedges.