Crispy Fish With Tomato and Leek Saute

Serves 4

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

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.