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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick and healthy dinner you'll make again and again! The chopped anchovy (or anchovy paste) provides a pungent earthy depth to the tomato sauce that simply couldn't be reached otherwise-even if it were simmered all day under the watchful eye of an Italian Nana. Don't be tempted to skip the anchovy-it MAKES the dish! Ingredients:
1 lb ripe tomato, chopped |
1/2 cup finely chopped onion |
5 -6 anchovy fillets, minced (or 2 tsp. anchovy paste) |
2 cloves garlic, minced |
1 tablespoon tomato paste |
4 white fish fillets |
country bread |
1/2 cup fresh basil leaf |
oil, salt and pepper |
Directions:
1. Preheat oven to 475 degrees F.
2. 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.
3. Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
4. 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.
5. 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!
6. Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
7. 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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