Sauté fish topped with Bruschetta

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Sauté fish topped with Bruschetta

I hope you love my one-pot meals as much as we do!  They are healthy, made in 30 minutes and perfect for everyday to gourmet!  Who knew a paleo recipes would be so amazing and kind of sexy!

Of course there is only place to get the best fish in Connecticut!  Head over to City Fish today...  

 

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small shallot, minced (1 tablespoon)
  • 1 clove garlic, minced
  • 2 pieces of cod or haddock
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon parsley
  • ----------------------------------------
  • 1 14 ounce petite diced tomatoes (reserve juice)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 2 tablespoons diced onion
  • 2 clove garlic, minced
  • 2 teaspoon capers, drained
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar

Directions

  1. Heat a large pan over medium heat.  Add in olive oil and butter.  Let it get very hot then add in shallots and garlic.  Let cook for 2 minutes.  

  2. Season both sides of the fish with salt and pepper.  Add to the pan and cook the first side for 3 minutes then flip over.

  3. Meanwhile in a large bowl add the petite tomatoes.  Take the juice and pour into the pan with the fish to add extra flavor.

  4. Add in salt, pepper, basil, onion, garlic, capers, extra virgin olive oil and balsamic vinegar.  Combine well using a large spoon.

  5. Reduce heat to a low temperature and top each fish with the bruschetta.  Cover for 2-3 minutes to let it warm through then remove from pan and plate to enjoy with your favorite side dish!

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