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
Preparation
Heat oven to 400 degrees. 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.
