Total Time
20mins
Prep 5 mins
Cook 15 mins

A quick and healthy dinner you'll make again and again! The chopped anchovy (or anchovy paste) provides a pungent earthy depth to the tomato sauce that simply couldn't be reached otherwise--even if it were simmered all day under the watchful eye of an Italian Nana. Don't be tempted to skip the anchovy--it MAKES the dish!

Ingredients Nutrition

Directions

  1. Preheat oven to 475 degrees F.
  2. Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.
  3. Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
  4. Meanwhile, pat the fish 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.
  5. 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!
  6. Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
  7. To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.
Most Helpful

5 5

Very, very good. We made the sauce with canned tomatoes, added Tabasco, and added sugar to offset the acidity. And we broiled instead of roasted the fish.