Accompany the fish with mashed potatoes, rice pilaf or buttered noodles.

Makes 4 servings.

INGREDIENTS

  • 45- to 6-ounce red snapper fillets
  • 2tablespoons olive oil
  • 3medium leeks (white and pale green parts only), thinly sliced
  • 2large garlic cloves, chopped
  • 3/4pound plum tomatoes, chopped
  • 1tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 2teaspoons balsamic vinegar

    DIRECTIONS

    Preheat oven to 350°F. Sprinkle fish on both sides with salt and pepper; place in 13×9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and sauté until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.


    Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes.