Main : Walnut-Crusted Snapper
non-stick cooking spray
3 tablespoons 97% fat-free mayonnaise
1⁄2 teaspoon grated lemon zest
1 teaspoon lemon juice
1⁄4 teaspoon pepper
4 snapper fillets (170 g each), skinned
1⁄2 cup walnut halves
2 tablespoons grated parmesan cheese
Preheat oven to 230°C. Spray large baking sheet with non-stick cooking spray; set aside.
In small bowl, combine mayonnaise, lemon zest, lemon juice and pepper. Place fillets, skin side down, on prepared baking sheet. Spread mayonnaise mixture over fish.
Process walnuts and parmesan in food processor until finely ground (but not pasty). Sprinkle nut mixture over fish, patting it on. Bake for 15 minutes or until nuts are lightly browned and fish is just cooked through or just flakes when tested with a fork.