QUICK FIX: Toppers perk up broiled fish

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.

Snapper Parmesan

¾ pound snapper fillets

2 teaspoons olive oil

Salt and freshly ground pepper

1 medium tomato, thinly sliced

¼ cup plain bread crumbs

1/3 cup grated Parmesan cheese

1 teaspoon dried oregano

Heat broiler. Line a baking tray with foil. Pat fish dry with paper towel. Place on tray skin side down and drizzle with olive oil. Sprinkle with salt and pepper to taste. Broil 7 to 8 minutes.

Meanwhile, thinly slice tomatoes. Mix bread crumbs, Parmesan cheese and oregano. Remove fish from oven and arrange tomato slices on top. Spread bread crumb mixture evenly over fish. Broil about 6 inches from heat for 1 more minute. Topping should be golden.

Yield: Serves 2.

Approximate nutritional analysis per serving: 322 calories, 11.5 grams fat (3.7 grams saturated), 71 milligrams cholesterol, 42.4 grams protein, 12.9 grams carbohydrates, 1.6 grams fiber, 413 milligrams sodium.

Spinach Pasta

¼ pound penne pasta

4 cups washed, ready-to-eat spinach

2 teaspoons olive oil

Salt and freshly ground pepper

Bring 3 to 4 quarts of water to a boil in a large pot. Cook pasta 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.

Yield: Serves 2.

Approximate nutritional analysis per serving: 265 calories, 5.6 grams fat (0.8 grams saturated), no cholesterol, 9.2 grams protein, 44.7 grams carbohydrates, 3.2 grams fiber, 51 milligrams sodium.

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