2 Roma tomatoes, diced
¼ medium red onion, diced
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2 artichoke hearts
¾ cup plus 1 tablespoon olive oil, divided
¼ 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, ¾ 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