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A hot dinner of pan-seared fish keeps you from getting overheated

It's summer. It's hot. And we still need to make 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 also be pretty.

This fish dish is an easy-breezy summer offering. If you have eaten or made tomato bruschetta before, then this topping will surely look familiar. It's basically the same simple tomato mixture frequently used to top olive-oil slicked pieces of toast, but here it has a new perch on top of the fish (hey, maybe even on perch!).

Four ingredients, including the fish (no, I don't count olive oil, salt and pepper), about 20 minutes, and look — the nicest summer meal. The stove is on for all of 10 minutes, the tomato-basil topping is a no-cook proposition. I kind of think this needs nothing else on the plate. But obviously, any potato or rice or grain would be a nice addition for a more complete meal.

• Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.

Pan-Seared Fish With Tomato Basil Relish

Pan seared fish with tomato basil relish. Laura Agra for Associated Press
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