Directions
Place fish in oven proof shallow baking dish. Brush each fillet with olive or vegetable oil. Squeeze fresh lemon juice over fillets. Season with garlic, Morton® Kosher Salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.
Drain fish fillets of any marinade; discard marinade.
Bruschetta
1 pound fresh tomatoes, coarsely chopped
1 medium red onion, finely chopped
3 cloves garlic, minced
2 tablespoons snipped fresh basil leaves
¼ teaspoon Morton® Kosher Salt
Freshly ground black pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1, 10 ounce Italian focaccia bread, cut into 4 pieces, halved horizontally
2 tablespoons prepared basil pesto
In large glass bowl, combine tomatoes, red onion, garlic, basil, Morton® Kosher Salt, and pepper, with olive oil and vinegar. Cover and allow flavors to combine until needed. Toast focaccia until crisp; spread evenly with basil pesto mixture. Keep warm for serving.
Bake fish at 350° F. for 20 to 30 minutes or until fish flakes easily with a fork. Serve cooked fish immediately with bruschetta mixture and crisp focaccia bread.
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