Ingredients

Preparation 15 minutes, cooking time 30 minutes

3 large egg whites
1 tablespoon water
2 teaspoons olive oil
3/4 cup plus 1 tablespoon plain dry bread crumbs
2 tablespoons grated Parmesan cheese
1 1/2 pounds all-purpose potatoes, unpeeled, cut crosswise into 1/3-inch slices
8 plum tomatoes, halved lengthwise
1/2 teaspoon black pepper
4 skinless, boneless red snapper fillets (6 ounces each)
2 teaspoons paprika
3/4 teaspoon salt

Directions

Preheat oven to 400 F. Spray a large baking sheet with nonstick cooking spray. Whisk together egg whites, water and oil in large, shallow bowl. Combine 3/4 cup bread crumbs and 1 tablespoon Parmesan cheese in separate shallow bowl. Dip potatoes in egg-white mixture, then in bread-crumb mixture and place on baking sheet. Bake until potatoes are crisp on the outside and cooked through, about 25 minutes, turning them over midway.

Meanwhile, place tomatoes, cut-side up, on separate baking pan. In small bowl, combine 1/4 teaspoon black pepper and remaining 1 tablespoon bread crumbs and 1 tablespoon Parmesan. Sprinkle tomatoes with bread-crumb mixture and place in oven for final 10 minutes of potato-baking time.

Spray a broiler pan with nonstick cooking spray. Place fish on broiler pan. Sprinkle fish with paprika, remaining 1/4 teaspoon black pepper, and 1/4 teaspoon salt.

Remove potatoes and tomatoes from oven and preheat broiler. Sprinkle potatoes with remaining 1/2 teaspoon salt. broil fish 4 inches from heat, until golden brown and cooked through, about 5 minutes.

Makes 4 servings.

Nutrition information per serving: 495 cal., 7.5 g total fat (2 g saturated), 69 mg chol., 828 mg sodium, 58 g carbo., 6 g dietary fiber, 48 g pro.