Rating: 5 stars
200 Ratings
  • 5 star values: 172
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3
Sara Quessenberry

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Credit: Quentin Bacon

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse crumbs form.

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  • 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.

Nutrition Facts

297 calories; calories from fat 31%; calcium 37g; carbohydrates 16g; sugars 5g; fiber 2g; fat 10g; saturated fat 2mg; calcium 66mg; iron 3mg; sodium 422mg; cholesterol 85mg.
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