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Source: Fabulous Food Associations

Crusty Parmesan Fillets
This quick tasty fish dish goes well with rice and salad--just right for a weekday meal. Can’t find snapper? Try this with cod, haddock or another white fish.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
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4 (6-ounce) snapper fillets, about 1-inch thick
1/3 cup oil-packed sun-dried tomatoes, drained
1/4 cup grainy mustard
1/2 cup finely chopped walnuts
2 tablespoons chopped fresh chives, or two teaspoons dried chives
1/4 teaspoon pepper
1/4 to 1/3 cup water
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese
Lemon wedges, for serving

Preheat the oven to 400 degrees. Coat a 13 x 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 and transfer to the bowl of a food processor fitted with the metal blade. Add the mustard, walnuts, chives and pepper and process to 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-quarter of the mixture.

Stir the bread crumbs and cheese together and then 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.

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