Dinner
Bruschetta Fish
All the flavours of bruschetta you know and love paired with flaky and delicious white fish. For a complete meal, serve on a bed of your favourite greens with a side of crusty bread. Recipe courtesy of howtoeat.ca.
Updated
Ingredients
- 2 Tbsp canola oil (30 mL)
- 4 (4 oz) firm white fish fillets
- 1/4 tsp pepper (1 mL)
- 2 cups chopped Roma tomatoes (500 mL)
- 1/2 cup crumbled feta (125 mL)
- 1/2 cup minced red onion (125 mL)
- 1 clove garlic, minced
- 1 Tbsp balsamic vinegar (15 mL)
- 1 Tbsp canola oil (15 mL)
- 1/4 tsp salt (1 mL)
- 1/4 tsp pepper (1 mL)
- 1/2 cup fresh basil leaves, chopped (125 mL)
Directions
- Preheat oven to 400°F (200°C).
- Pour 1 Tbsp (15 mL) canola oil in the bottom of a 9 x 13 inch (23 x 33cm) baking dish and place fish fillets on top. Drizzle with remaining 1 Tbsp (15 mL) of canola oil and sprinkle with 1/4 tsp (1 mL) pepper.
- In a medium bowl combine tomatoes, feta, red onion, garlic, balsamic vinegar, canola oil, salt and pepper. Mix to evenly combine.
- Top fillets evenly with tomato mixture and bake in the oven for 20 minutes, until fish is cooked through and flakes easily with a fork.
- Sprinkle basil evenly over top before serving.
Nutritional Analysis
| Calories | 267 |
|---|---|
| Total Fat | 15.8g |
| Saturated Fat | 3.9 g |
| Cholesterol | 66 mg |
| Sodium | 349 mg |
| Carbohydrates | 6.7 g |
| Fiber | 1.3 g |
| Sugar | 4.4 g |
| Protein | 24.1 g |
| Potassium | 712 mg |
