- 4 (5 oz/142 g each) fish fillets
- sea salt
- freshly, ground black pepper
- 4 tsp divided olive oil
- 2 tsp freshly squeezed lemon juice
- ½ cup minced red onions
- 2 tsp minced garlic
- 2 cups quartered grape tomatoes or diced Roma (plum) tomatoes
- 2 tsp balsamic vinegar
- ¼ cup (1 oz/28 g) crumbled, light or regular feta cheese
- 12 thinly sliced or chopped basil leaves
Pat fish dry with paper towels. Sprinkle with salt and pepper on both sides. Heat 2 tsp olive oil in a 10-inch, nonstick skillet over medium-high heat. Add fish and cook for 2 to 3 minutes, or until edges start to brown. Carefully flip fish and cook about 2 more minutes or until fish is cooked through and flakes easily with a fork. Transfer fish to a serving plate, drizzle with lemon juice and keep warm.
Wipe skillet clean and heat remaining 2 tsp olive oil over medium-high heat. Add onions and garlic. Cook and stir until onions begin to soften and garlic turns golden, about 2 minutes. Stir in tomatoes, vinegar and few grinds of salt and pepper. Mix well and cook 1 minute. Remove from heat and stir in feta and basil.
Spoon warm bruschetta over fish fillets and serve immediately.
Per serving: 201 calories, 6.8 g total fat (1.5 g saturated fat), 28 g protein, 6.8 g carbohydrate (1.8 g fibre, 3.7 g sugars), 63 mg cholesterol, 314 mg sodium
YUM: Not a fan of feta? Use cubes of fresh mozzarella instead.
YUMMER: Cook the fish in butter instead of olive oil. Extra tasty!
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