Roasted Fish Bruschetta

Photo: Sommer

Ingredients

1 pound ripe tomatoes, chopped

1/2 cup finely chopped onion

6 anchovy fillets, minced (or 2 tsp. anchovy paste)

2 cloves garlic, minced

1 tablespoon tomato paste

4 pieces white fish fillets, or 1 large fillet cut into 4

5 inches slices of country bread

1/2 cup fresh basil leaves

Oil, salt and pepper

Preparation

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.

Comments

Permalink HGourmet_Foodie
October 15, 2010

wow.. This looks really delicious!!!. I love the presentation..

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About

A quick and Healthy dinner, you'll make again and again! The 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!