Crispy Fish with Tomato and Leek Saute

This preparation for fish is a common one in our kitchen. The tomato and leek saute provides a simple, healthy and tasty side dish/topping. Try it and see....

(And don't forget to serve it with a zingy white...Sauvignon Blanc or an unoaked Chardonnay. Or for the more adventurous in the group, maybe a Torrontes or Rueda.)

Crispy Fish with Tomato and Leek Sauté
From Real Simple.
Makes four servings.


1 slice white bread, torn into pieces (I keep breadcrumbs in the freezer. If you do also, just use about 1/2 cup.)
1 teaspoon chopped fresh rosemary (preferable) 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), halved lengthwise and cut into half-moons
2 cloves garlic, chopped
1 pint cherry tomatoes, halved (or coarsely chop a couple of medium tomatoes)
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. (If using crumbs already, just stir to combine.)


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.