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It is summer. it's hot. And we still need to make dinner.
We want it to be light, and we want it to be fast, and we want it to be seasonal. We want it to be easy, and we want it to be delicious, and if we are lucky, it will be so pretty.
This fish dish is an easy summer offer. If you have eaten or made bruschetta with tomato before, this filling will surely seem familiar to you. It's basically the same simple tomato mix frequently used to grill pieces of toast in olive oil, but here it has a new perch on the fish (hey, maybe even on a perch.)
no, I do not count olive oil, salt and pepper), about 20 minutes, and look – the most beautiful summer meal. The stove is lit for 10 minutes, the tomato-basil garnish is a no-cooking proposition. I think that does not require anything else in the plate. But obviously, any potato or rice or grain would be an interesting addition for a more complete meal.
Pan-seared fish with tomato and basil relish
Start at the end: 25 minutes
3 tablespoons ripe tomatoes, seeded and diced (about 3 large tomatoes) [19659003] 4 tablespoons of extra virgin olive oil, divided
1/4 cup of fresh basil leaves
Kosher salt and freshly ground pepper
4 pieces of 6 ounces of plaice, barramundi, tilapia, cod or other sweet white fish
Mix tomatoes, 3 tablespoons of olive oil, basil, garlic, and salt and pepper in a bowl medium sized. remaining 1 tablespoon of oil in a large skillet over medium-high heat. Season the fish with salt and pepper and sear for about 4 minutes on each side, without stirring too much, until it is golden and cooked.
Transfer the fish to individual plates. Place the tomato mixture on the side or top of the fish and serve hot.
Nutritional information per serving: 282 calories; 117 calories from fat; 13 g of fat (2 g saturated, 0 g of trans fat); 79 mg of cholesterol; 106 mg of sodium; 6 g of carbohydrates; 2 g of fibers; 4 g of sugar; 34 g of protein.
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