Thursday, July 15, 2010

Crispy Fish with Tomato and Leek Saute (courtesy of Real Simple Magazine)

I LOVE this fish dish and so does my mother-in-law, she makes it about once a week since I made it for her a few months ago.

1 cup bread crumbs
1 t chopped fresh rosemary, or 1/4 t dried
2 T olive oil
4 6 oz pieces tilapia or any other white fish you prefer
1 T dijon mustard
2 leeks (white and light green parts) cut into half moons
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
salt and pepper

Heat oven to 400 degrees. Mix together bread crumbs, rosemary, and olive oil. Place fish on baking sheet and spread mustard on top and sprinkle with the bread crumbs. Bake until fish is
opaque. Meanwhile heat the remaining oil in a large skillet over medium-high heat. Add the leaks, garlic and 1/2 cup water. Cook until tender and the liquid has mostly evaporated. Stir in the tomates, 1/2 t salt, and 1/4 t pepper. Serve with fish.

I like to also make rice with this dish. I prefer pilaf, but brown would be very good too.

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