Credit: Photography by Joseph De Leo

Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • Position a rack in the center of the oven; preheat to 450°.

  • To make the deviled breadcrumbs, in a medium bowl, whisk the EVOO, mustard, garlic, crushed red pepper and Worcestershire. Add the breadcrumbs and mix until the breadcrumbs are evenly coated.

  • Arrange the fish on a parchment-lined baking sheet, spacing evenly; season with salt and pepper. Top the fillets with the deviled breadcrumbs. Bake until the crumbs are browned and the fish is opaque in the center, 12 to 15 minutes.

  • Meanwhile, in a large skillet, heat 1 tbsp. vegetable oil, one turn of the pan, over medium-high.

  • Add the bacon and cook, stirring occasionally, until browned and crispy, about 8 minutes. Add the leeks and cook, stirring often, until wilted, about 2 minutes. Add the tomatoes and cook, tossing often, until they begin to break down, 2 to 3 minutes more. Season and add the tarragon.

  • Divide the bacon, leek and tomato mixture among plates; top with the fish. Squeeze the lemon on top.