Crusty Parmesan Fillets

 

4 snapper fillets (6 ounces each), about 1 inch thick
1/3 cup oil-packed sun-dried tomatoes, drained
1/4 cup stone-ground mustard
1/2 cup finely chopped walnuts
2 tablespoons chopped fresh chives or 2 teaspoons dried chives
1/4 teaspoon pepper
1/4 to 1/3 cup water
3 tablespoons dried bread crumbs
3 tablespoons grated fat-free Parmesean cheese
Lemon wedges, for serving

Preheat oven to 400 degrees. Coat a 13-by-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 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 then sprinkle over the fish. bake in preheated 400-degree oven 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. Serves 4.

Nutrition facts per serving: 324 calories, 37 grams protein, 118 milligrams cholesterol, 11 grams carbohydrates, 510 milligrams sodium, 1 gram fiber, 12 grams fat. Percentage of calories from fat: 34 percent.

- recipe from California Walnuts