Roasted Fish Bruschetta

Simple=FANTASTIC with Roasted Fish Bruschetta!

After rambling on about Chinese Fusion Food, Halloween and Corn Mazes last week, I thought I’d cut you a break today with a quickie write-up and a quickie dinner!

First, a few fun quotes for your reading enjoyment…don’t you just love quotes?
Expecting the world to treat you fairly because you are good, is like expecting the bull not to charge because you are a vegetarian.  ~Dennis Wholey

A bagel is a doughnut with the sin removed. ~George Rosenbaum

There is one thing more exasperating than a wife who can cook and won’t, and that’s a wife who can’t cook and will. ~Robert Frost

Condensed milk is wonderful. I don’t see how they can get a cow to sit down on those little cans. ~Fred Allen

He was a very valiant man who first adventured on eating oysters. ~James I

All sorrows are less with bread. ~Miguel de Cervantes, Don Quixote

It’s so beautifully arranged on the plate – you KNOW someone’s fingers have been all over it. ~Julia Child<

Alright. Here is a quick and delightful meal that is perfect for nearly any occasion. Of course, as the main dish at lunch or dinner. Yet this is also a lovely first-course at a dinner party, could be miniaturized for appetizers, or even be served as brunch!

There are three things that really elevate this dish and should not be overlooked.

First, choose a tender, flaky white fish with a buttery note. Orange Roughy or Seabass would be the perfect choice, if they weren’t on the “At Risk List”. Instead try Swai, Mon chong, Ono (wahoo), Halibut, or Trout.

Second, chopped anchovy (or anchovy paste) provides a pungent earthy depth to the tomato sauce that simply couldn’t be reached otherwise–even if it were simmered all day under the watchful eye of an Italian Nana. Don’t be tempted to skip the anchovy–it MAKES the dish!

Third, FRESH basil ribbons. Enough said!

To prepare:

Preheat oven to 475 degrees F. Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.

Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.

Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes–depending on the thickness of the fish.

Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!

Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.


To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.


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Yield: 4 servings

Roasted Fish Bruschetta

Ingredients:

1 lb. ripe tomatoes, chopped
½ cup finely chopped onion
5-6 anchovy fillets, minced (or 2 tsp. anchovy paste)
2 cloves garlic, minced
1 Tb. tomato paste
4 white fish fillets, or 1 large fillet cut into 4 pieces
4- 1 inch slices of country bread
½ cup fresh basil leaves
Oil, salt and pepper

Directions:

Preheat oven to 475 degrees F. Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies.

Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.

Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.

Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes--depending on the thickness of the fish.

Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!

Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.

To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.

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60 Responses to “Roasted Fish Bruschetta”

  1. #
    51
    Gitte — October 16, 2010 @ 9:07 am

    Looks very very delicious. I would not have thought of fish for a Bruschetta but it sounds simply wonderful.

    Reply

  2. #
    52
    newlywed — October 16, 2010 @ 1:36 pm

    This looks so yummy, simple, and healthful. Thank you for sharing.

    Reply

  3. #
    53
    Susan — October 16, 2010 @ 7:00 pm

    Inspired! So simple, but the flavors! Well done!

    Reply

  4. #
    54
    Shirley — October 17, 2010 @ 3:20 am

    I've never heard of fish bruschetta, but this looks delicious. And you know I love them quotes!

    Reply

  5. #
    55
    denise @ quickies on the dinner table — October 17, 2010 @ 3:42 pm

    Yes, yes, YES to anchovies!! Shame many shy away from them…this is simple, beautiful and definitely kick ass delicious! Beautiful photos too!

    Reply

  6. #
    56
    Wheels and Lollipops — October 18, 2010 @ 10:14 am

    This reminds me of a dish that I had in Portugal it was essentially the same but made with Cod fish and no tomatoes, just really good olive oil and garlic.

    Reply

  7. #
    57
    She's Cookin' — October 18, 2010 @ 4:51 pm

    Congrats on the Top 9! We all knew it was a winner! I just got back from out of town and had more tomatoes – so I just may riff on your recipe tonight :)

    Reply

  8. #
    58
    Gourmet Gadget Gal — October 18, 2010 @ 6:28 pm

    This looks delicious. Don't you wish this is the kind of "fish" sandwich you could get when you are on the road!

    Reply

  9. #
    59
    CLAIRE — March 2, 2011 @ 4:28 pm

    i just posted a link here as some of my fav fish recipes! thanks for sharing!

    Reply

  10. #
    60
    Sommer J — December 12, 2011 @ 3:21 pm

    oh my!! i am sure this is as delicious as it looks!

    Reply

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