Red Snapper with Leeks & Tomatoes

Courtesy of Epicurious

Red snapper is a tasty fish and whenever it's fresh at the grocery store, I tend to take some home! I wanted to try something different and found this recipe on Epicurious' website. I did halve the recipe, and I also made some measuring adjustments (aka I eyeballed everything and made a change or so). The below is what I went with, but you can find the original recipe on Epicurious' website. Mmmmm seafood...I can never get enough!

• 2 red snapper fillets
• 1-2 tablespoons olive oil
• 2 medium leeks (white and pale green parts only), thinly sliced
• 1 large garlic clove, chopped
• canned Italian seasoned, peeled plum tomatoes, chopped (I took these out the can, about 5, and cut through them)
• 1 tb balsamic vinegar
• 1 tsp Italian seasoning
• salt and pepper to taste

Preheat oven to 350°F. Sprinkle fish on both sides with salt and pepper; place in baking dish (preferably glass). 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 Italian seasoning, tomatoes and a spoon full of the tomato sauce to skillet; stir until tomatoes are combined, 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 20 minutes (depending on thickness of the fish).