Roasted Fish Bruschetta

Roasted Fish Bruschetta

Roasted Fish Bruschetta

45 minutes

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Details
  • Servings:   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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