Roasted Fish Bruschetta

Roasted Fish Bruschetta

Roasted Fish Bruschetta

 45 minutes

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Details

Serving Size: 4
Dairy-Free: True

Cuisine

Mediterranean
Italian
European
fingerfood
antipasti
starter
snack
appetizer
antipasto
hor d'oeuvre

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Ingredients

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

Instructions

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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