Cape Capensis with Bruschetta



  • 4 Toppits Cape Capensis Fillets

  • 8 Toppits Basil Pop Herbs

  • 2 cups baby heirloom tomatoes, halved or quartered

  • 1/3 cup olive oil

  • 1/4 cup chopped red onion

  • Salt and pepper, to taste

  • 1/2 lb green beans

  • 2 tbsp. lemon juice

  • 1/2 cup flour for dusting

  • 2 tbsp. oil



  1. 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.  

  2. 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.


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