Best Bruschetta Fish Dinner Recipes

Roasted Fish Bruschetta image

Provided by spicyperspective

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ripe tomatoes, 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

Steps:

Preheat oven to 475 degrees F.
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.
Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
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.
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!
Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.

Nutrition Facts : Calories 170.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 65.9, Sodium 293.1, Carbohydrate 17.1, Fiber 2.6, Sugar 4.6, Protein 21.8

Bruschetta-Topped Baked Cod Fish image

Provided by MarthaStewartWanabe

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (28 ounce) can tomatoes, petite diced, drained
1/2 cup onion, minced
4 garlic cloves, minced
1 -1 1/2 teaspoon capers, minced (non-pareil, or kalamata olives per your preference)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 teaspoon basil, dried
1 tablespoon oil, basting
4 cod fish fillets (I used Pacific cod)

Steps:

Preheat oven to 400°F.
In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
Bake for 15 minutes or until fish flakes easily.

Seafood Bruschetta image

Provided by Harmony Marceau

Time 1h2m

Yield 6 servings

Number Of Ingredients 11

Olive oil, as needed
2 garlic cloves, minced
12 large shrimp, peeled, deveined and diced
6 bay scallops, rinsed and quartered
2 calamari, cleaned and cut into rings
4 ripe tomatoes, seeded and diced
1 red onion, finely chopped
1 Hass avocado, diced
1/2 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty country bread, sliced 1-inch thick

Steps:

Preheat broiler or outdoor grill.
In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.