C'est La Cuisine: Tilapia Bruchetta

Prep: 15 minutes plus marinade Bake: 20 minutes

For C’est La Cuisine in February our theme was fish and to do something with it. I was inspired by a post I saw on Instagram about making a cheesy tomato dip. Don’t ask how my brain got to here, but it did. And let me say, it was delicious. I even loved it the next day, chilled in the fridge. This made about 2-3 portions.

Ingredients

• An artisan bread or baguette. I used an Italian round bread

• 1/2 stick of softened butter

• 2-4 cloves minced garlic (or more if you love garlic like I do)

• 1 tilapia (or other white fish)

• 1 medium roma tomato

• 1/4th a yellow sweet onion

• Italian herbs to taste

• Small handful of grape tomatoes

• Fresh Basil

• Olive Oil

• 2 tbls Red Wine Vinegar

• Handful of Spinach

• 2 tbls - 1/4 cup heavy cream

Prep

Bread

1. Preheat oven to 375 F (190 C)

2. Slice your bread into 1/2 inch slices (thinner or thicker if desired. I’m just sloppy) I used 3 slices

3. Add the softened butter to a bowl

4. Add half the minced garlic and some of the Italian herbs if desired

5. Mix well to make a garlic butter

6. Spread on the slices and bake for 20 minutes

Fish

1. Rub the tilapia with the olive oil

2. Cover in the Italian herbs (and maybe something with a kick like red pepper flakes)

3. Set aside to marinade for 20 minutes

4. When ready, heat a pan (cast iron if you can) to medium - high heat

5. Add a small bit of oil and allow to warm

6. Add the fish and cook 2-4 minutes each side or until it is flaky and white

7. Remove from the heat and allow to cool

8. Slice the fish to be added on top later

Topping

1. Dice the tomato and onion and add to a bowl

2. Heat a skillet to a medium- low heat

3. Add some olive oil and warm

4. Add the last of the minced garlic to warm it

5. Add the spinach and red wine vinegar

6. Raise the heat cook off some of the wine but not too hot long where the garlic roasts. I only did it about 1 minute

7. Remove from the heat

8. Add to the bowl with the tomato and onion and season with more Italian herbs

9. Mix well and set in fridge to cool

Sauce

1. Use already warmed oven at 375

2. Add the grape tomatoes to a dish or sheet pan and drizzle with oil and the basil

3. Heat for about 15 minutes

4. Add to a skillet on medium heat and a touch more oil to finish off

5. Smash the tomatoes

6. Add the heavy cream and stir to make a tomato cream sauce

7. Add seasonings as desired

Assemble

1. Take the slice of bread, and add a layer of the tomato, onion, spinach, garlic mixture

2. Layer the fish next

3. Top with the sauce

4. Tastes amazing after chilling in the fridge, but hot works too

Afterthoughts

I loved this. I wasn’t sure how it was going to turn out, but it was a light and fresh taste. No part of it stood out or overpowered the rest. I got a great taste of fresh and light flavors from the tomato topping, the sauce kept the fish from being too dry, and garlic bread is always amazing. I will be making this again and using it as a great finger food for any event.