Crispy Fish With Tomato and Leek Saute

Quentin Bacon

five_whole_stars

Click a Star to Rate This Recipe

Read Reviews or Write Your Own

Serves 4| Hands-On Time: 25m | Total Time: 25m

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

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.

By Sara Quessenberry, May 2009

See Nutritional Information for this recipe »

Nutritional Information

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.

Canvas shopping bag filled with vegetables on table

Get Real Simple Recipes Served Daily

Quick Tip

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.