Deviled Breadcrumb Fish with Bacon, Leeks, & Tomatoes

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I don’t eat a lot of fish.   In fact, I’ve only started eating it in recent years.   Fish was never my thing growing up which is a shame because it’s one of my dad’s favorite foods and he used to take us fishing.  I would never eat what we caught.

Deviled Breadcrumb Fish with Bacon, Leeks, and Tomatoes is a flavorful meal

As an adult I started out eating fried fish.  There’s nothing wrong with fried fish, in fact it’s still my favorite way to eat it.  The problem is that it’s really messy to make and that it makes the fish less than healthy.   So I’ve been on the hunt to find fish recipes that are flavorful and better for me.

I found a recipe for Deviled Breadcrumb Fish with Bacon, Leeks, and Tomatoes.   While I knew that the bacon would add some fat to the fish, I figured this was going to be much better for me than fried fish.  The combination of bacon, leeks, and tomatoes intrigued me so I went for it.

It's easy to make this Deviled Breadcrumb Fish with Bacon, Leeks, and Tomatoes

I used cod for this recipe but after eating it I wish I had used a meatier fish like halibut.  This was an easy dish to make.  I simply mixed together everything for the breadcrumbs and topped the fish with them.  Then the fish is baked in the oven until it’s cooked through.

The bacon, leeks, and tomatoes are cooked on the stove top.  Then when the fish comes out they are poured over top.  The resulting fish looked really great.  There were pops of color and the breadcrumbs were browned.

Love the colors in this flavorful Baked Breadcrumb Fish with Leeks, Bacon, and Tomatoes

This fish tasted really good.  The breadcrumbs had a tons of flavor and added a coating to the fish.  The bacon was crunchy and salty, the leeks added a garlicky flavor, and the tomatoes added some acidity.   The only thing I didn’t love about this dish was the cod.   As I said before, I wish I had used a meatier fish because I think it would held up to the breadcrumbs and topping better.

Deviled Breadcrumb Fish with Bacon, Leeks, and Tomatoes is a flavorful meal

Deviled Breadcrumb Fish with Bacon, Leeks, & Tomatoes

Baked fish topped with seasoned breadcrumbs and served with a mixture of bacon, leeks, and tomatoes for a bright and flavorful dish.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Author: Hezzi-D


  • 1/4 c. olive oil
  • 2 Tablespoons Dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon Worcestershire sauce
  • 1 c. breadcrumbs
  • 4 fish fillets
  • salt and pepper
  • 1 Tablespoon olive oil
  • 4 slices bacon cut into 1 inch pieces
  • 2 leeks halved lengthwise the cut crosswise into 1 inch pieces
  • 1 pint cherry tomatoes halved


  • Preheat the oven to 450 degrees.
  • In a medium bowl whisk together the olive oil, mustard, garlic, and Worcestershire. Add in the breadcrumbs and mix until combined.
  • Place the fish on parchment paper lined baking sheet. Season with salt and pepper.
  • Top the fish with the deviled breadcrumbs. Bake until the crumbs are browned and the fish is opaque in the center, about 15 minutes.
  • In a large skillet cook the bacon until browned, about 8 minutes.
  • Add in the leeks and cook, stirring often, about 2 minutes.
  • Add the tomatoes and cook, stirring frequently, for 3 minutes.
  • Remove from stove top.
  • Place one fish fillet on each of 4 plates. Divide the bacon mixture between the 4 plates and serve.


Looking for a flavorful baked fish recipe? Check out this Deviled Breadcrumb Fish with Leeks, Bacon, and Tomatoees

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  1. 5 stars
    I love fish and this sounds l ike a greta topping for baked fish. Can’t wait to try it.
    I rarely fry fish, for the same reasons as you – mess and nutrition. But it really is delicious, isn’t it?!?

5 from 2 votes (1 rating without comment)

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