Crispy Fish with Leek and Tomato Sauce

Monday, March 17, 2014

A perfect, super light and delicious dish to start your week in the right note! Plus, it only takes about 12 minutes to make it, pretty easy, right? Take a look:

Recipe slightly adapted from here.

4 tilapia fillets
2/3 cup breadcrumbs
1 tablespoon dried rosemary
1 tablespoon olive oil
1 tablespoon dijon mustard
1 leek (cut into half-moons, washed and drained)
1 large roma tomato, diced
2 cloves garlic, minced
Salt and black pepper

Preheat oven to 400 degrees. In a bowl, combine breadcrumbs, rosemary, a little salt and black pepper. Drizzle 1 tablespoon olive oil over breadcrumb mixture and combine well. In a baking sheet lined with parchment paper, place the fish fillets. Using a little brush, spread the mustard on top of each fish fillet and sprinkle with the breadcrumb mixture to cover the fish. Bake fish for about 10-12 minutes until fish is opaque and the breadcrumbs are golden in color. Meanwhile, heat the remaining olive oil in a large skillet over medium/high heat. Add the garlic and sauté for about a minute. Add leeks and sauté again, pour about 1/2 cup water to help soften the leeks. Cook until leeks are soft and the liquid has mostly evaporated, 4-5 minutes. Stir in tomatoes, season with salt and black pepper to taste. Serve with the fish. Enjoy!


Linda@2CookinMamas said...

Our family eats fish 2 or 3 times a week and I love that this version is baked, not fried, and has yummy leeks and tomatoes added to it. Thanks for sharing with Thriving on Thursday.

Miz Helen said...

What a lovely plate of fish and the sauce looks delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great week!
Come Back Soon!
Miz Helen

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