52 kcalRoasted Fish Bruschetta
30 min serves 4
Dairy-Free
3gprotein9gcarbs1gfat
Ingredients
- •6 fillets anchovy
- •4 slices country bread
- •½ cup basil leaves
- •2 cloves garlic
- •1 tablespoon olive oil
- •½ cup onion
- •1 tablespoon tomato paste
- •1 pound tomatoes
- •4 pieces fish fillets
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
Adapted from foodista.com
- 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.
- Add the garlic, tomatoes and tomato paste.
- Salt and pepper to taste.
- Bring to a boil.
- 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.
- 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.
- Add tomato sauce.
- Sprinkle fresh basil ribbons.
- Serve immediately.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo by Live Better AI. Adapted from foodista.com.