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.
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Ingredients
- 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
Instructions
- 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.
Notes
Recipe from Rachael Ray Magazine