Ingredients
2 medium tomatoes, chopped1 each medium green, sweet yellow and red peppers, chopped1 cup chopped leeks (white portion only)1/2 cup chopped celery leaves2 garlic cloves, minced6 red snapper fillets (4 ounces each)TOPPING:1/2 cup panko bread crumbs1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips1/4 cup grated Parmesan cheese1/2 teaspoon salt1/2 teaspoon paprika1/4 teaspoon cayenne pepper1/4 teaspoon pepper2 tablespoons butter, melted
Preparation
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.
