Elevating the Ordinary: Bruschetta-Topped Fish Fillets

Elevating the Ordinary: Bruschetta-Topped Fish Fillets

Let’s not kid ourselves–even the best of us, even the most gourmet foodies or the most aspiring organic eaters have a few skeletons in their closets–er, pantries.  Yes, I’m talking about that clandestine Kraft Dinner that you’re harboring, that covert Cheez Whiz (Cheez Wha??), that abhorrent Alphaghetti (okay–I confess–I love the stuff).  We can’t always cook totally from scratch, and–let’s face it–sometimes we just don’t wanna.  For example, I could spend a significant amount of time encrusting my own fresh fish fillets in a variety of flours and eggs and herbed breadcrumbs and crushed pecan mixtures (and yes, in fact, I have done this before!); after all, I like breaded stuff as much as the next guy (and my toddler will eat anything with a little crunch factor!).  However, after a long day, sometimes it’s just more satisfying to buy the frozen box of fish fillets, preheat the oven to 425°, and zonk out to a delightful episode of Jeopardy.

Now, once in a while, this scenario suits me just fine and has found its way into my “busy mommy” food repertoire quite nicely.  However, with those 25 minutes I’ve managed to spare myself from actually dredging fish through a series of batters, I figured it’s the least I could do to whip up a “fancy” topping for these good ol’ Costco stand-ins (which are coated, I can say in my own defense, with a variety of whole grains and flax and pumpkin seeds!).  A simple bruschetta topping goes a long way in jazzing up the oldschool “fish stick”–in fact, my husband exclaimed, “Wow! This is so gourmet!” when I set it down on the table, stifling a snicker.  It took me less than 5 minutes and well under $2 to whip up.  It’s great atop fish (breaded or non, by the way), chicken breasts (add a little mozzarella or grated parmesan cheese overtop in this case to make them truly fab), or on top of your usual toasted crostinis as a party favorite.

Bruschetta-Topped Fish Fillets

4 frozen fish fillets, breaded or non-breaded

4 medium tomatoes, diced

3 cloves of garlic, minced

1 handful of fresh basil leaves, chopped

2 tbsp minced white onion

1 tbsp olive oil

pinch of salt

  1. Bake fish fillets according to package directions.
  2. Combine all the bruschetta ingredients in a small bowl, stirring well and allowing to rest for at least 5 minutes to allow flavors to combine.
  3. When only 5 minutes of cooktime remains for the fish, remove fillets from oven, top each one with a generous heap of bruschetta topping, and return them to the oven for the final 5 minutes.  Serve warm with your favorite side dishes.