Anytime I think about cooking a healthy dinner, my mind tells me that its too much work. Intuitively, I know that its not true. Especially with a meal like Bass with Tomato and Leeks, where you can have your meal on the table in less than 1/2 hour. Please excuse your inner critic from the dinner table!
Fish is healthy and eco-friendly. I especially love this recipe because I can get healthy fish oils as well as vegetables all in one.
4 six-once filets of striped bass or tilapia
1 slice bread, torn into small pieces
1 t. chopped fresh rosemary
2 T. olive oil
1 T. Dijon mustard
2 leeks, washed and sliced
2 cloves garlic, chopped
2 c. cherry tomatoes, chopped
salt and pepper to taste
In a food processor or blender, combine the bread, rosemary and 1 T. of oil.
Preheat your oven to 400 degrees. Spray baking sheet with cooking spray. Place filets on the sheet. Spread the mustard on each filet and then sprinkle with the prepared bread crumbs. Bake for 10-12 minutes.
While the fish is in the oven, heat 1 T. oil in a skillet over medium-high heat. Add the leeks, garlic and 1/2 c. watetr. Cook about 5 minutes, stirring frequently. Stir in tomatoes. Salt and pepper to taste.
Pour over the prepared fish filets.
Serve with fresh, light salad and rolls, if you wish.