Featured Recipe: Snapper Parmesan with Spinach Penne Pasta

Copyright Linda Gassenheimer

Savor a taste of Italy in only 10 minutes with fish fillets topped with fresh tomato slices and melted Parmesan cheese. Penne pasta tossed with fresh spinach completes this colorful dinner.

Buy whatever white fish looks best from the market. Or, use flash frozen fish fillets which, I’ve found give a true fresh taste when defrosted.  The fish in a seafood case can be over a week old before you buy it.   Measure the thickness of the fish and count about 10 minutes for each inch.



3/4 pound snapper filets

2 teaspoons olive oil

Salt and freshly ground black pepper

1 medium tomato, thinly sliced

1/4 cup plain breadcrumbs

1/3 cup grated Parmesan cheese

1 teaspoon dried oregano

Preheat broiler.  Line a baking tray with foil.  Rinse fish and pat dry with paper towel.  Place on tray skin side down and drizzle with olive oil. Sprinkle with salt and pepper to taste.  Broil 7 -8 minutes.  Meanwhile, thinly slice tomatoes.  Mix bread crumbs, Parmesan cheese and oregano together. Remove tray from oven and arrange tomato slices over fish.  Spread breadcrumb mixture evenly over fish.  Return to broiler and broil about 6 inches from heat 1 minute. Topping should be golden.  Makes 2 servings.


1/4 pound penne pasta

4 cups washed, ready-to-eat spinach

2 teaspoons olive oil

Salt and freshly ground black pepper

Bring a large pot filled with 3 to 4 quarts of water to a boil.  Add the penne pasta and cook 10 minutes or according to package instructions. Add the spinach and drain immediately leaving about 2 tablespoons of water in the pot.  Add the olive oil to the water and return the pasta and spinach to the pot.  Add salt and pepper to taste. Toss well. Makes 2 servings.


Nutrition Information

SNAPPER PARMESAN:Per serving: 322 calories (31 percent from fat), 11.5 g fat (3.7 g saturated, 5.0 g monounsaturated), 71 mg cholesterol, 42.4 g protein, 12.9 g carbohydrates, 1.6 g fiber, 413 mg sodium. SPINACH PENNE PASTA:Per serving: 265 calories (19 percent from fat), 5.6 g fat (0.8 g saturated, 3.4 g monounsaturated), no cholesterol, 9.2 g protein, 44.7 g carbohydrates, 3.2 g fiber, 51 mg sodium.

Shopping List

To buy: 3/4 pound snapper filets, 1 medium tomato, 1 small piece Parmesan cheese, 1 package penne pasta and 1 package washed, ready-to-eat spinach.

Staples: Olive oil, plan breadcrumbs, dried oregano, salt and black peppercorns.

Helpful Hints

  • Any type of fish fillet can be used, tilapia, sole, flounder.
  • Any short-cut pasta such as elbow macaroni or rigatoni can be used.
  • Be sure to thinly slice tomatoes.
  • The easiest way to chop basil is to snip it with a scissors.
  • Shave the Parmesan with a potato peeler.
  • Lining a baking tray with foil saves cleanup time.


  • Preheat broiler.
  • Place water for pasta on to boil.
  • Prepare fish and place under broiler.
  • Boil pasta.