Serves 4
35 min
Bigger, Better Bruschetta
Recipe GLPR19ca897c33dce7
A Nordic-inspired starter featuring crispy toasted bread topped with fresh tomato and basil compote, anchovy, and pan-seared cod fillets. This elegant bruschetta combines Mediterranean flavors with sustainable seafood for a restaurant-quality appetizer.
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Ingredients
1 pound plum tomatoes, cored and diced
1/2 cup finely chopped red onion
5 anchovy fillets, minced
3 large garlic cloves, divided (2 minced, 1 halved)
4 (7- to 8-ounce) cod fillets
5 tablespoons olive oil, divided
4 (1/2-inch thick) slices country white bread
1/2 cup fresh basil leaves
Directions
Preheat your oven to 400°F (200°C). Lightly brush both sides of the bread slices with 2 tablespoons of olive oil and arrange on a baking sheet. Toast in the oven for 5–7 minutes until golden and crispy, then rub the halved garlic clove over one side of each slice. Set aside.
In a medium bowl, combine the diced tomatoes, finely chopped red onion, minced garlic, and minced anchovy fillets. Gently fold to combine, then set the tomato mixture aside for flavors to meld while you prepare the fish.
Pat the cod fillets dry with paper towels and season lightly with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the cod fillets skin-side up in the pan.
Cook the cod for 4–5 minutes on the first side until the flesh is opaque and firm. Flip and cook for another 2–3 minutes on the second side until the internal temperature reaches 145°F (63°C). Remove from heat and break each fillet into 2 pieces.
Tear the fresh basil leaves and gently stir them into the tomato mixture just before serving. Taste and adjust seasoning if needed.
Spoon the tomato-basil mixture generously onto each garlic-rubbed bread slice, then top each with a piece of warm seared cod. Serve immediately while the bread is still warm and crispy.
