Copied from Real Simple's website
Ingredients:
-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
Directions:
1) Heat oven to 400° F. In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse crumbs form.
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.
2) 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.
3) Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the fish.
Serves 4
Nutritional Information
Per Serving
Calories 297
Fat 10g
Saturated Fat 2mg
Cholesterol 85mg
Sodium 422mg
Carbohydrate 16g
Fiber 2g
Weight Watchers Points: 6
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