Crispy Fish With Tomato and Leek Saute

Crispy Fish With Tomato and Leek Saute
Quentin Bacon
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preparation
25
minutes
cooking
25
minutes
Serves 4

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

Directions

  1. Heat oven to 400° F. In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse crumbs form.
  2. 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.
  3. 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.
  4. Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the fish.
Sara Quessenberry
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 31 %
  • Calcium 37 g
  • Carbohydrate 16 g
  • Sugar 5 g
  • Fiber 2 g
  • Fat 10 g
  • Sat Fat 2 mg
  • Calcium 66 mg
  • Iron 3 mg
  • Sodium 422 mg
  • Cholesterol 85 mg
What does this mean? See Nutrition 101.

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