1 lb tilapia fillets (4 approximately 4-ounce fillets)
1 medium leek
2 pints cherry tomatoes, halved
1 cup white wine
1 Tablespoon olive oil
Buttery Bread Crumbs
1/2 cup bread crumbs.
1 Tablespoon butter, melted
1. Heat 1 Tablespoon of olive oil in a skillet. Add the leeks and cook until soft, about 5 minutes, stirring often. Add the cherry tomatoes and wine, cooking at a brisk simmer for another 10 minutes.
2. Using a fish spatula, move the cherry tomatoes and leeks to the sides of the pan, making room for the fish fillets. Add the tilapia to the skillet, cover, and cook 7 minutes.
3. Make the buttery bread crumbs by combining the bread crumbs with the melted butter. Remove the fish from the skillet and top with bread crumbs. Preheat the broiler, then broil for 1-2 minutes (toasting the crumbs without burning them). Serve on top of a bed of the tomato-leek mixture.