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updated: 9/17/2012 3:21 PM

Mediterranean White Fish

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  • Impeccca Restaurant Chef Anthony Belter tops pan-seared white fish with quick-cooked bruschetta.

       Impeccca Restaurant Chef Anthony Belter tops pan-seared white fish with quick-cooked bruschetta.
    Bev Horne | Staff Photographer

 

2 Roma tomatoes, diced

medium red onion, diced

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2 artichoke hearts

cup plus 1 tablespoon olive oil, divided

cup parmesan cheese

2 fresh basil leaves

2 cloves garlic, minced

1 tablespoon butter

Salt and pepper to taste

8 ounces white fish

In mixing bowl combine tomatoes, onions, artichoke hearts, cup olive oil, parmesan cheese, basil, garlic and salt and pepper to taste. Toss until well combined.

Heat 1 tablespoon each olive oil and butter in pan. Season fish with salt and pepper. When pan is hot, place fish skin-side up in pan. Cook 2 to 3 minutes on each side. After fish is cooked, take out of pan and let rest.

In same pan over medium heat, add bruschetta mixture and cook for 2 minutes. Place fish on plate and spoon bruschetta mixture over fish.

Serves one to two.

Chef Anthony Belter, Impecca, Roselle

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