Mediterranean Roast Cod Bruschetta
Prep time
Cook time
Total time
Delicious roast cod on a crusty baguette, topped with fresh spinach and a tasty sauce with tomato, onion, anchovy, garlic and basil, then sprinkled with fresh parmesan! You could serve these as an appetizer, but I like them as a main course for dinner with a fruit salad. They are scrumptious!
Author: Ruth Guerri
Recipe type: Appetizer
Cuisine: Italian
Serves: 2 - 4
Ingredients
Sauce
- 3 large Roma tomatoes, finely chopped
- ½ large red onion, finely chopped
- 3 anchovy fillets, finely chopped
- 4 garlic cloves, minced
- 1 tsp of kosher salt
- ½ tsp of freshly cracked black pepper
- 1 tsp of sugar
- 1 Tbs of olive oil
- 1 heaping Tbs of fresh basil leaves, chopped
Cod
- 4 cod fillets
- 1 Tbs of olive oil
- salt & pepper
Baguette
- 4 - 1" slices of a large baguette
- drizzle of olive oil
- salt & pepper
To Finish
- 16 - 20 fresh spinach leaves
- ¼ cup of fresh parmesan cheese
Instructions
- Start by adding the tomatoes, red onion, anchovy, garlic, salt, pepper and sugar in a medium bowl, stir and set aside.
- Preheat the oven to 475 degrees. Place the cod fillets on a baking sheet, drizzle both sides with oil and sprinkle with salt & pepper.
- Place the bread slices on a baking sheet, and also drizzle with olive oil, salt & pepper.
- Heat 1 Tbs of olive oil in a heavy skillet over medium/high heat, add in the tomato mixture, cook and stir for about 10 minutes until most of the liquid is absorbed and the sauce thickens, then stir in the basil.
- Bake the fish for 8 - 10 minutes and put the bread in the oven for the last 3 minutes of cooking time.
- To assemble the bruschetta, place a piece of fish on each slice of bread, then 4 - 5 spinach leaves, then top with sauce, sprinkle with parmesan cheese, pop it back in the oven just for a minute or two and serve!
