Lunch: Crusty Red Snapper Recipe

Ingredients

2 medium tomatoes, chopped
1 each medium green, sweet yellow and red peppers, chopped
1 cup chopped leeks (white portion only)
1/2 cup chopped celery leaves
2 garlic cloves, minced
6 red snapper fillets (4 ounces each)

Instructions

In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture.
In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425 ° for 18-22 minutes or until fish flakes easily with a fork.

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