Crusty Red Snapper

• 2 medium tomatoes, chopped
• 1 each medium green, sweet yellow and red peppers, chopped
• 1 cup chopped leeks (white portion only)
• 1/2 cup chopped celery leaves
• 2 garlic cloves, minced
• 6 red snapper fillets (4 ounces each)
• 1/2 cup panko (Japanese) bread crumbs
• 1/2 cup coarsely crushed baked Parmesan and Tuscan herb potato chips
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 2 tablespoons butter, melted

1. In a 15x10x1-in. baking pan coated with cooking spray, combine the tomatoes, peppers, leeks, celery leaves and garlic; arrange fillets over vegetable mixture.
2. In a small bowl, combine the bread crumbs, chips, cheese, salt, paprika, cayenne and pepper; stir in butter. Sprinkle over fillets. Bake, uncovered, at 425u0b0 for 18-22 minutes or until fish flakes easily with a fork.

tomatoes, medium green, leeks, celery, garlic, red snapper, bread crumbs, potato chips, parmesan cheese, salt, paprika, cayenne pepper, pepper, butter

Taken from www.tasteofhome.com/recipes/crusty-red-snapper/ (may not work)