This is an amazing dish. It’s so easy, yet so elegant. The veggies steam the fish from the bottom, and covering the fillets with a crunchy topping keeps them moist. —Kelly Remington, Arcata, California.
1 Each medium green, sweet yellow and red peppers, chopped
1 cup Chopped leeks
0.5 cup Chopped celery leaves
2 Garlic cloves, minced
6 Red snapper fillets
Topping
0.5 cup Panko Bread Crumbs
0.5 cup Coarsely crushed baked parmesan and tuscan herb potato chips
0.25 cup Grated Parmesan Cheese
0.5 teaspoon Salt
0.5 teaspoon Paprika
0.25 teaspoon Cayenne pepper
0.25 teaspoon Pepper
2 tablespoon Butter, melted
Nutrition value
143
calories per serving
2 g Fat10 g Protein20 g Carbs3 g FiberOther
Current Totals
2 g Fat
10 g Protein
20 g Carbs
3 g Fiber
MacroNutrients
Carbs
20 g
Protein
10 g
Fiber
3 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
200 mg
Iron
2 mg
Vitamin A
535 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
18 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
31 mg
Manganese
1 mg
Phosphorus
176 mg
Selenium
12 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
