Deviled Breadcrumb Fish with Bacon, Leeks, & Tomatoes
Recipe type: fish
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Baked fish topped with seasoned breadcrumbs and served with a mixture of bacon, leeks, and tomatoes for a bright and flavorful dish.
  • ¼ c. olive oil
  • 2 T. Dijon mustard
  • 2 garlic cloves, minced
  • 1 t. Worcestershire sauce
  • 1 c. breadcrumbs
  • 4 fish fillets
  • salt and pepper
  • 1 T. 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
  1. Preheat the oven to 450 degrees.
  2. In a medium bowl whisk together the olive oil, mustard, garlic, and Worcestershire. Add in the breadcrumbs and mix until combined.
  3. Place the fish on parchment paper lined baking sheet. Season with salt and pepper.
  4. Top the fish with the deviled breadcrumbs. Bake until the crumbs are browned and the fish is opaque in the center, about 15 minutes.
  5. In a large skillet cook the bacon until browned, about 8 minutes.
  6. Add in the leeks and cook, stirring often, about 2 minutes.
  7. Add the tomatoes and cook, stirring frequently, for 3 minutes.
  8. Remove from stove top.
  9. Place one fish fillet on each of 4 plates. Divide the bacon mixture between the 4 plates and serve.
Recipe by Hezzi-D's Books and Cooks at