Game & Fish Dish
CRUSTY PARMESAN SNAPPER
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nonstick cooking spray
nonstick cooking spray•4 Snapper fillets (6 ounces each) about 1 inch thick
4 Snapper fillets (6 ounces each) about 1 inch thick•1/3 cup oil-packed sun-dried tomatoes, drained
1/3 cup oil-packed sun-dried tomatoes, drained •1/4 cup stone-ground mustard
1/4 cup stone-ground mustard•1/2 cup finely chopped walnuts
1/2 cup finely chopped walnuts•2 tablespoons chopped fresh chives or 2 teaspoons
2 tablespoons chopped fresh chives or 2 teaspoons dried chives
•1/4 teaspoon pepper
1/4 teaspoon pepper•1/4 to 1/3 cup water
1/4 to 1/3 cup water•3 tablespoons dried bread crumbs
3 tablespoons dried bread crumbs•3 tablespoons grated fat-free parmesan cheese
3 tablespoons grated fat-free parmesan cheese •lemon wedges, for serving
lemon wedges, for servingPreheat oven to 400 degrees. Coat a 13 x 9 inch baking pan with nonstick cooking spray. Pay the fish dry with paper towels and arrange in the baking pan; set aside. Rinse the tomatoes under warm water. In the food processor fitted with the metal blade, combine the tomatoes, mustard, walnuts, chives and pepper; 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-fourth of the mixture. Stir the bread crumbs and cheese together and sprinkle over the fish. Bake for 15 to 18 minutes, until lightly browned and the fish is done. It should flake easily and be opaque throughout. Serve with lemon wedges.
