Roasted Cod Bruschetta
INGREDIENTS
1 large fillet of Bristol Cod, portioned
3 large Roma Tomatoes, finely chopped
1/2 large red onion, finely chopped
4 garlic cloves, minced
1 teaspoon of kosher salt
1/2 teaspoon of freshly cracked pepper
1 teaspoon of sugar
1 tablespoon of olive oil
1 tablespoon of fresh basil leaves, chopped
1 large baguette, sliced
16-20 spinach leaves
1/4 cup of fresh parmesan cheese
PREPARATION METHOD
- Start by adding the tomatoes, red onion, garlic, salt, pepper and sugar in a medium bowl, stir and set aside.
- Preheat the oven to 475 degrees. Portion the cod fillet into smaller individual size portions and place the cod on a baking sheet, drizzle both sides with olive oil and season with salt and pepper. Bake fish for 8-10 minutes. Place the slices of baguette on a baking sheet and drizzle both sides with olive oil and season with salt and pepper and put bread in the oven for the final 3 minutes of cooking time.
- Heat skillet over medium-high heat, add olive oil and the tomato mixture. Cook and stir for about 10 minutes or until most of the liquid has absorbed and the sauce has thickened.
- Assemble the bruschetta, place a piece of fish on each slice of bread, add some spinach leaves, top with sauce, sprinkle with parmesan cheese and place back in the oven for an additional minute or two, garnish with fresh basil, then serve and enjoy!
