Tomato Bruschetta With Cod
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.
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.