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Gluten-Free Lemon Sole & Bruschetta

Servings: 25

Cooking Method: Oven


1 case Toppits Gluten Free Savoury Lemon Sole

1 kg fresh cherry tomatoes, chopped

450 g whole pitted black olives, chopped

540 g red onion, chopped

140 g garlic cloves, minced

1/3 cup Kosher sea salt

250 g fresh basil leaves, chopped

250 mL olive oil

2 kg crumbled feta cheese

540 g baby spinach leaves (tossed in 500 mL of olive oil

and couple few splashes of balsamic vinegar)


  1. Place the chopped tomatoes, olives, and onions in a mixing bowl. Mix the garlic, salt and basil leaves. Cover and refrigerate.

  2. Follow the instructions on the Gluten Free Savoury Lemon Sole package to cook the product. Cook to an internal temperature of 165˚F (74˚C).

  3. When the fish is almost done, drain the liquid from the tomato mixture. Add the olive oil and the feta cheese.

  4. To plate, place a handful of baby spinach mixture onto a plate and set one cooked fish on top.

  5. Top the fish off with the bruschetta mixture and serve.


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