Crusty Parmesan Fillets

Recipes

Crusty Parmesan Fillets

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 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 Parmesan cheese

Lemon wedges for serving

Directions

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.