15-Minute Mediterranean Fish with Feta Bruschetta Topping
Yield: Serves 4
4 fish fillets, such as cod or haddock (5oz/142 g each)
Sea salt and fresh ground pepper, to taste
4 tsp olive oil, divided
2 tsp freshly squeezed lemon juice
1/2 cup minced red onions
2 tsp minced garlic
2 cups quartered grape tomatoes or diced Roma (plum) tomatoes
2 tsp balsamic vinegar
1/4 cup crumbled light or regular feta cheese (1oz/28 g)
12 basil leaves, thinly sliced or chopped
- Pat fish dry with paper towel and sprinkle with salt and pepper on both sides. Heat 2 tsp olive oil in 10-inch, non-stick skillet over medium-high heat. Add fish and cook for 2 to 3 minutes, or until edges start to brown. Carefully flip fish and cook about 2 more minutes or until fish is cooked through and flakes with a fork. Transfer fish to a serving plate, drizzle with lemon juice and keep warm.
- Wipe skillet clean and heat remaining 2 tsp olive oil over medium-high heat. Add onions and garlic. Cook and stir until onions begin to soften and garlic turns golden, about 2 minutes. Stir in tomatoes, vinegar add a few grinds of salt and pepper. Mix well and cook 1 minute. Remove form heat and stir in feta and basil.
- Spoon warm bruschetta over fish and serve immediately.
Source (recipe & picture): Yum & Yummer (cookbook) by Greta Podlesiki
Serving: 1 serving