Crispy Fish With Tomato and Leek Saute crispy-fish-tomato-leek-saute

By marilyncardoza

Ingredients

• 1 slice white bread, torn into pieces
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
• 2 tablespoons olive oil
• 4 6-ounce pieces tilapia or striped bass fillet
• 1 tablespoon Dijon mustard
• 2 leeks (white and light green parts), cut into half-moons
• 2 cloves garlic, chopped
• 1 pint cherry tomatoes, halved
• kosher salt and black pepper

Preparation

Step 1

Heat oven to 400° F.

In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse crumbs form.

Place the fish on a baking sheet.

Spread the mustard on top and sprinkle with the bread crumbs. Bake until the fish is opaque throughout, 10 to 12 minutes.

Meanwhile, heat the remaining oil in a large skillet over medium-high heat.

Add the leeks, garlic, and 1/2 cup water.

Cook until tender and the liquid has mostly evaporated, 4 to 5 minutes.

Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the fish.