Join our community of Solution Seekers!

Crispy Fish With Tomato and Leek Saute

Crispy Fish With Tomato and Leek Saute
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2009

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 .

Quick Tip

Grey Poupon Dijon Mustard
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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.