Crispy Fish With Tomato And Leek Saute

• 1 slice white bread, torn into pieces
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
• 2 tablespoons olive oil
• 4 6 ounce pieces tilapia or striped bass fillet
• 1 tablespoon dijon mustard
• 2 leeks (white and light green parts), cut into half-moons
• 2 cloves garlic, chopped
• 1 pint cherry tomatoes, halved
• kosher salt and black pepper

1. Heat oven to 400 degrees. In a food processor, pulse the bread, rosemary and 1 tablespoon of the oil until coarse crumbs form.
2. Place the fish on a baking sheet. Spread the mustard on top and sprinkle with the bread crumbs. Bake until the fish is opaque throughout, 10 to 12 minutes.
3. Meanwhile, heat the remaining oil in a large skillet, over medium-high heat. Add the leeks, garlic, and 1/2 cup water. Cook until tender and the liquid has mostly evaporated, 4 to 5 minutes.
4. Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the fish.

white bread, fresh rosemary, olive oil, tilapia, mustard, leeks, garlic, cherry tomatoes, kosher salt

Taken from www.epicurious.com/recipes/member/views/crispy-fish-with-tomato-and-leek-saute-50079156 (may not work)