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Tomato Bruschetta With Cod

Cod and tomato bruschetta are such a wonderful combination. I developed this Tomato Bruschetta With Cod recipe for Tomato Love and I hope you love it as much as my family does. 

I like to serve this fish recipe with this Creamy Broccoli Soup and these Creamy and Delicious Low Carb Mashed “Potatoes.”

This flavorful tomato bruschetta is delicious with fish but would be equally good on chicken thighs or steak.

Why You’ll Love This Recipe for Tomato Bruschetta with Cod

In spite of the seemingly long list of ingredients, this recipe comes together quickly and easily. The flavor combination of the tomato based bruschetta and the light flaky white fish is really palate pleasing.

Ingredients To Make Tomato Bruschetta with Cod

Bruschetta Ingredients:

  • Red Gold Tomato Love® Mild Diced Tomatoes + Green Chilies 10 oz, drained
  • Basil – I chopped up some fresh basil.
  • Garlic – I minced fresh garlic, don’t use jarred garlic.
  • Oregano – I used a touch of dried oregano
  • Olive Oil – I used extra virgin olive oil.
  • Sea salt – A touch of sea salt enhances the flavor.
  • Pepper – A touch of pepper rounds out the flavoring.
  • Aleppo pepper – Aleppo pepper adds a bit of spice.
  • Apple cider vinegar – Apple cider vinegar adds a touch of sweetness.
  • Cumin – A touch of cumin to round the flavor out.

Fish Ingredients:

  • Cod or any other mild white fish – Choose wild fish if possible.
  • Olive or avocado oil
  • Sea salt and pepper

Equipment Needed To Make Tomato Bruschetta with Cod

  • 12″ cast iron skillet

How To Make Tomato Bruschetta with Cod

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix all of the bruschetta ingredients together in a small bowl and set aside while you cook the fish. The flavors will meld together as it sits. The bruschetta can be made ahead but should be used within a day.
  3. Pat the fish dry and cut into 3 or 4 ounce pieces, sprinkle with salt and pepper.
  4. In a cast iron skillet on the stove, add 2 tbsp olive oil to the pan and heat on medium. When the oil is hot, put the fish in the pan and allow to cook for 4-5 minutes until fish begins to turn very white.
  5. Put the cast iron pan in the oven and cook another 4-5 minutes.
  6. Pour the bruschetta over the fish, garnish with fresh basil and serve immediately.

Storage

Leftover Tomato Bruschetta with Cod can be stored in an airtight container in the fridge for 3-4 days or it can be frozen. However if you are using fish that was previously frozen I would not recommend you refreeze it.

Pro Tips

To ensure your Tomato Bruschetta turns out well every time here are a few things to keep in mind.

  • Keep a can of diced tomatoes in the pantry so you can easily whip up the bruschetta.
  • Stock up on frozen white fish for those days when you don’t know what to took or don’t have time to run to the grocery store.

FAQs

Can I make the bruschetta with fresh tomatoes?

Yes, if you have fresh ripe tomatoes feel free to go ahead and make the bruschetta with them.

What can I substitute for the basil?

Basil adds such a great flavor to the bruschetta but if you don’t have any on hand you can use parsley or even arugula.

What is a good substitute for aleppo pepper?

If you don’t have aleppo pepper on hand you can use red pepper flakes.

 

Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
top view of cod with bruschetta in a pan

Tomato Bruschetta With Cod

Beth Bollinger of Nest Wellness
Cod and tomato bruschetta are such a wonderful combination. I developed this recipe for Tomato Love and I hope you love it as much as my family does. The flavorful tomato bruschetta is delicious with fish but would be equally good on chicken thighs or steak.
5 from 3 votes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 503 kcal

Equipment

  • 12" cast iron skillet

Ingredients
 

Bruschetta Ingredients

  • 1 can Red Gold Tomato Love® Mild Diced Tomatoes + Green Chilies 10 oz, drained (or 10 ounces of diced fresh tomatoes!)
  • ½ cup basil minced
  • 4 garlic cloves finely minced
  • 1 tbsp dried oregano
  • 1 shallot finely minced
  • ½ cup olive oil
  • ½ tsp sea salt
  • black pepper to taste
  • ¼ tsp aleppo pepper
  • 3 tbsp apple cider vinegar
  • ½ tsp ground cumin

Fish Ingredients

  • 2 pounds fresh cod or any mild, white fish wild caught
  • 2 tbsp olive oil or avocado oil to cook the fish
  • sea salt to taste
  • black pepper to taste

Instructions
 

  • Preheat oven to 350
  • Mix all of the bruschetta ingredients together in a small bowl and set aside while you cook the fish. The flavors will meld together as it sits. The bruschetta can be made ahead but should be used within a day.
  • Pat the fish dry and cut into 3 or 4 ounce pieces, sprinkle with salt and pepper.
  • In a cast iron skillet on the stove, add 2 tbsp olive oil to the pan and heat on medium. When the oil is hot, put the fish in the pan and allow to cook for 4-5 minutes until fish begins to turn very white.
  •  Put the cast iron pan in the oven and cook another 4-5 minutes.
  • Pour the bruschetta over the fish, garnish with fresh basil and serve immediately.

Notes

If you like this recipe, try Shakshuka Cod or Clams with Chorizo and Miracle Noodles.
Keyword bruschetta recipe, cod recipe, cod with bruschetta, keto recipe, low carb recipes, low carb seafood recipe, paleo recipes, tomato and fish recipe, tomato recipe
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