15-minute Mediterranean fish dish with feta bruschetta topping

Take your favourite fish from boring to soaring delicious heights with Chef Greta Podleski's recipe!




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

Cooking tip

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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