Italian Bruschetta Recipe with Roasted Fish
Fresh and healthy Roasted Fish Bruschetta features flakey, roasted fish atop crispy slices of toasted bread, and garnished with tomatoes, fresh herbs and a drizzle of olive oil! It is an elegant and flavorful Italian favorite!
Why We Love This Italian Roasted Fish Bruschetta Recipe
Today I’m sharing Roasted Fish Bruschetta, a quick and delightful meal that is perfect for nearly any occasion. Serve it as the main dish at lunch or dinner.
Roasted Fish Bruschetta is also a lovely first-course at a dinner party, could be miniaturized for appetizers, or could even be served as brunch!
There are three things that really elevate this Roasted Fish Bruschetta Recipe and should not be overlooked.
First, choose a tender, flaky white fish with a buttery note. Orange Roughy or Seabass would be the perfect choice. Also look for Mon chong, Ono (wahoo), or Halibut.
Second, chopped anchovy (or anchovy paste) provides a pungent earthy depth to the tomato sauce that simply can’t be reached otherwise, even if the sauce were simmered all day under the watchful eye of an Italian Nana.
Don’t skip the anchovy. It makes the dish!
Third, fresh basil. Enough said.
Stack the tender roasted fish on top of fresh toast bread. Then spoon the tomato sauce over the top, followed by fresh basil ribbons.
Ingredients You Need
- Ripe Tomatoes – Summertime tomatoes are best here.
- Onion – diced into small pieces.
- Anchovies – for lots of added flavor!
- Garlic – adds a depth of savory flavor.
- Tomato Paste – for extra tomato flavor.
- White Fish – like seabass, cod or halibut.
- Bread – choose a thick cut bread!
- Basil – fresh basil is a must for bruschetta!
- Salt & Pepper – to taste.
- Olive Oil – for the tomato sauce and a drizzle on the top!
How to Make This Italian Bruschetta Recipe with Roasted Fish
Preheat the oven to 475 degrees F. Set a sauce pan over medium heat. Add 1 tablespoon of olive oil, onions, and anchovies. Sauté for 2 minutes, then add the garlic, tomatoes, and tomato paste. Salt and pepper to taste.
Bring the mixture to a boil and reduce the heat to a simmer. Simmer 10-15 minutes.
Meanwhile, pat the fish dry with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes, depending on the thickness of the fish.
Brush the bread with olive oil and bake in the oven for 3-5 minutes until toasty. You could put them on a lower rack with the fish to save time!
Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
To assemble the bruschetta, top each bread slice with a fish fillet. Then add tomato mixture and sprinkle fresh basil ribbons over the fish. Serve immediately and enjoy!
Tips & Tricks
- Drizzle with some high quality olive oil before serving! You can also drizzle with just a little bit of balsamic vinegar, for more classic bruschetta flavors.
- Use garden fresh tomatoes, if you have them! Roasted Fish Bruschetta is pure summertime magic, especially when the tomatoes come straight out of the garden!
- This Italian bruschetta recipe with roasted fish pairs perfectly with a glass of white wine!
Frequently Asked Questions
This fish bruschetta is amazing to serve on its own, since it has the added protein from the fish which makes it feel more substantial! However, you can serve this alongside some additional side dishes or appetizers, especially when feeing a crowd. I recommend serving it with Italian sausage stuffed mushrooms, tomato basil focaccia bread, or other seafood recipes like oysters!
Honestly, this bruschetta is best eaten on the same day it is made. However, you can store each component separately to assemble and enjoy on a later date! Store the roasted fish in an airtight container in the refrigerator for up to 2 days. The tomato sauce can be stored up to 3 days, and the bread can be stored up to 1 week. Re-heat the components before assembling and enjoying!
Looking for More Healthy Fish Recipes? Be Sure to Also Try:
- Halibut Orzo with Mushroom Broth
- Baked Halibut with Basil Butter
- Potato Chip Crusted Sea Bass
- Low Carb White Fish Pomodoro
Italian Bruschetta Recipe with Roasted Fish
Ingredients
- 1 pound ripe tomatoes, chopped
- 1/2 cup finely chopped onion
- 5-6 anchovy fillets, minced (or 2 teaspoons anchovy paste)
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 white fish fillets, or 1 large fillet cut into 4 pieces
- 4 slices country bread, 1-inch thick
- 1/2 cup fresh basil leaves
- Salt and pepper
- Olive oil
Instructions
- Preheat oven to 475 degrees F. Set a sauce pan over medium heat. Add 1 tablespoon of olive oil, onions, and anchovies. Sauté for 2 minutes, then add the garlic, tomatoes, and tomato paste. Salt and pepper to taste.
- Bring the mixture to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
- Meanwhile, pat the fish dry with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes, depending on the thickness of the fish.
- Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!
- Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
- To assemble the bruschetta, top each bread slice with a fish fillet. Then add tomato sauce and sprinkle fresh basil ribbons over the fish. Serve immediately.
I made it out of Halibut & Tilapia fish. And it was a delicious and a good healthy full filling! Not a Stuffed feeling You Usually get. Which is one of the reasons why I keep looking for ideas to eat fish or anything besides red meat. Thank you for the recipe.