Deviled breadcrumb trout with bacon, leeks and tomatoes

I've yet to meet any recipe with deviled in the title that I didn't like.

Deviled breadcrumb fish with bacon, leeks and tomatoes

Adapted from Rachael Ray, April 2017

Ingredients

4 trout fillets (about ½ pound each)

¼ cup olive oil plus 1 tablespoon, divided

2 tablespoons grainy Dijon mustard

2 garlic cloves, chopped

1 teaspoon crushed red pepper flakes

1 teaspoon Worcestershire sauce

1 cup coarse bread crumbs from French, peasant or sourdough bread

8 slices bacon, cut into 1-inch pieces

2 large leeks, well washed, halved lengthwise and then cut into 1-inch half moons

1 pint cherry tomatoes, halved

2 tablespoons fresh tarragon leaves (or sliced basil)

Method

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Place fish fillets on the sheet. Sprinkle with some salt and pepper.

Combine ¼ cup olive oil, mustard, red pepper flakes and Worcestershire sauce in a bowl. Toss with breadcrumbs. 

Top fish fillets with breadcrumbs, pressing in slightly. Bake fish for 12 to 15 minutes until crumbs are browned the fish flakes easily.

Meanwhile, cook the bacon in a large skillet until crisp and brown. Add leeks and cook until wilted. Add tomatoes and cook another 2 minutes. Toss in tarragon.

Spoon most of tomato bacon mixture onto 4 serving plates. Top with fish. Garnish with remaining sauce.

Rating: Really quite good, and fast enough for weeknight purposes. Those breadcrumbs could work on pretty much anything you roast.