Roasted Fish Bruschetta
Fresh and healthy Roasted Fish Bruschetta. An Italian favorite, perfect for summer.
Today I’m sharing Roasted Fish Bruschetta, a quick and delightful meal that is perfect for nearly any occasion. Serve it as the main dish at lunch or dinner.
Roasted Fish Bruschetta is also a lovely first-course at a dinner party, could be miniaturized for appetizers, or could even be served as brunch!
There are three things that really elevate this Roasted Fish Bruschetta Recipe 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. Also look for Mon chong, Ono (wahoo), or Halibut.
Second, chopped anchovy (or anchovy paste) provides a pungent earthy depth to the tomato sauce that simply can’t be reached otherwise, even if the sauce were simmered all day under the watchful eye of an Italian Nana.
Don’t skip the anchovy. It make the dish!
Third, fresh basil. Enough said.
Stack the tender roasted fish on top of fresh toast bread. Then spoon the tomato sauce over the top, followed by fresh basil ribbons.
Roasted Fish Bruschetta is pure summertime magic, especially when the tomatoes come straight out of the garden.
Serve it with a glass of white wine and a big smile!
More Healthy Fish Recipes
Halibut Orzo with Mushroom Broth
Baked Halibut with Basil Butter
Roasted Fish Bruschetta
Ingredients
- 1 pound ripe tomatoes, chopped
- 1/2 cup finely chopped onion
- 5-6 anchovy fillets, minced (or 2 teaspoons anchovy paste)
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 white fish fillets, or 1 large fillet cut into 4 pieces
- 4 slices country bread, 1-inch thick
- 1/2 cup fresh basil leaves
- Salt and pepper
- Olive oil
Instructions
- Preheat oven to 475 degrees F. Set a sauce pan over medium heat. Add 1 tablespoon of olive oil, onions, and anchovies. Sauté for 2 minutes, then add the garlic, tomatoes, and tomato paste. Salt and pepper to taste.
- Bring the mixture to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
- Meanwhile, pat the fish dry 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 each bread slice with a fish fillet. Then add tomato sauce and sprinkle fresh basil ribbons over the fish. Serve immediately.
I made it out of Halibut & Tilapia fish. And it was a delicious and a good healthy full filling! Not a Stuffed feeling You Usually get. Which is one of the reasons why I keep looking for ideas to eat fish or anything besides red meat. Thank you for the recipe.
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oh my!! i am sure this is as delicious as it looks!
i just posted a link here as some of my fav fish recipes! thanks for sharing!
This looks delicious. Don't you wish this is the kind of "fish" sandwich you could get when you are on the road!
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 :)
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.
Yes, yes, YES to anchovies!! Shame many shy away from them…this is simple, beautiful and definitely kick ass delicious! Beautiful photos too!