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WORK was disconcerting but we still have to have 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-windy offer. If you have eaten or made bruschetta with tomato before, this filling will surely seem familiar to you. It's actually the same simple tomato mix often used to grill pieces of toast with olive oil, but here it has a new perch on the fish (hey, maybe even on pole!).
Four ingredients, including fish (No, I do not count olive oil, salt and pepper), about 20 minutes, and look at it the most beautiful meal to put on the dinner table. 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 a good complement for a more complete meal.
PAN FISH (19659006) BASED ON TOMATO
Servings: 4
Start at the end: 25 minutes
3 cups ripe tomatoes, seeded and diced (about 3 large tomatoes)
4 tablespoons extra virgin olive oil
1/4 cups tapered fresh basil
1 teaspoon of minced garlic
Kosher salt and freshly ground pepper to taste
4 pieces of 6 ounces of plaice, barramundi, tilapia, cod or other sweet white fishes
tomatoes, 3 spoons of olive oil, basil, garlic, and salt and pepper in a medium-sized bowl
Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with salt and pepper and sear about four minutes on each side, without moving 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.
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