Crispy Fish With Tomato and Leek Saute

crispy-fish-tomato-leek-saute
Photo by Quentin Bacon
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 297 calories
    • Calories 31 calories from fat
    • Fat 10 g
    • Sat Fat 2 mg
    • Cholesterol 85 mg
    • Sodium 422 mg
    • Carbohydrate 16 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 37 g

Ingredients

  1. Check 1 slice white bread, torn into pieces
  2. Check 1teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
  3. Check 2tablespoons olive oil
  4. Check 4 6-ounce pieces tilapia or striped bass fillet
  5. Check 1tablespoon Dijon mustard
  6. Check 2 leeks (white and light green parts), cut into half-moons
  7. Check 2 cloves garlic, chopped
  8. Check 1 pint cherry tomatoes, halved
  9. Check 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.