Crispy Fish With Tomato and Leek Saute
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- Per Serving
- Calories 297Calories From Fat 31%
- Calcium 37g
- Carbohydrate 16g
- Sugar 5g
- Fiber 2g
- Fat 10g
- Sat Fat 2mg
- Calcium 66mg
- Iron 3mg
- Sodium 422mg
- Cholesterol 85mg
What does this mean? See Nutrition 101 .
Using the mustard to help the bread crumbs adhere the fish is a flavorful and easy alternative to dipping the fillets in flour and egg. It’s best done with baked recipes. Try this shortcut with chicken and pork, too.