This recipe is from Real Simple magazine. It's really easy to make during the week, and A loves it. This is a healthy alternative to fish sticks, for who the heck knows where those come from!
You need:
4 pieces of tilapia
1 c. bread crumbs
1 tsp. chopped fresh rosemary
2 tbsp. olive oil
1 tbsp. dijon mustard
2 leeks, cleaned and cut into half moons
2 cloves garlic, chopped
1 pint grape tomatoes
Mix the bread crumbs, rosemary, and 1 tbsp. olive oil in a small bowl. Place the fish on a baking sheet. Spread the mustard on top of each piece of fish and then top with the bread crumbs. Bake at 425 for 12 minutes. Meanwhile, heat the remaining oil in a saute pan over medium heat. Add the leeks, garlic, and 1/2 c. water. Cook until tender and the liquid has mostly evaporated, about 4-5 minutes. Stir in the tomatoes and season to taste. Serve atop the fish.
Serves 4
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