
Cape Capensis with Bruschetta
Ingredients:
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4 Toppits Cape Capensis Fillets
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8 Toppits Basil Pop Herbs
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2 cups baby heirloom tomatoes, halved or quartered
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1/3 cup olive oil
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1/4 cup chopped red onion
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Salt and pepper, to taste
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1/2 lb green beans
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2 tbsp. lemon juice
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1/2 cup flour for dusting
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2 tbsp. oil
Directions:
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Combine tomatoes, 1/3 cup olive oil, onion, basil cubes, salt and pepper together and set aside. Lightly blanch green beans for 2 to 3 minutes, drain and toss with lemon juice, salt and pepper. Season flour with salt and pepper, then lightly dust the Cape Capensis with flour.
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Heat oil at medium heat in frying pan. Cook fish for 2-3 minutes per side. To plate, put beans on plate first, place fish on beans then spoon tomato mixture over fish.