Served on Brushetta and Spinach
1 Toppits Gluten Free Savoury Lemon Sole Box
12 fresh plum tomatoes, chopped
16 whole pitted black olives, chopped
2/3 cup fine diced red onion
4 crushed garlic cloves
2 tsp. Kosher sea salt
1 cup fresh basil leaves, chopped
3 tbsp. olive oil
1 cup crumbled feta cheese
4 cups baby spinach leaves (tossed in 1/3 cup of olive oil and couple splashes of balsamic vinegar)
Place the chopped tomatoes, olives, and onions in mixing bowl. Mix the garlic, salt and basil leaves. Cover and refrigerate.
Next, follow the instructions on the Toppits Gluten Free Savoury Lemon Sole Box to cook the product.
When the fish is almost done, drain the liquid from the tomato mixture. Add the olive oil and the feta cheese.
Place the baby spinach mixture onto a plate and set the cooked fish on top.
Top the fish off with the bruschetta mixture and serve!