Sauteed Sea Bass on Bruschetta Recipe

Name: Sauteed Sea Bass on Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two 28-cans whole tomatoes, drained, seeded, and cut into 1/4-inch dice; 3/4 cup loosely packed fresh coriander sprigs, washed well, spun dry, and chopped; 3 tablespoons minced shallots; 1/2 teaspoon freshly grated orange zest; 2 tablespoons fresh lemon juice; 2 tablespoons red-wine vinegar; 4 diagonal 1/4-inch-thick slices fat-free French or Italian bread (about 4 ounces total), toasted lightly; four 4-ounce sea bass, flounder, or sole fillets; 2 tablespoons all-purpose flour; 1 tablespoon unsalted butter; 2 tablespoons fresh orange juice

Servings: persons

two 28-cans whole tomatoes, drained, seeded, and cut into 1/4-inch dice
3/4 cup loosely packed fresh coriander sprigs, washed well, spun dry, and chopped
3 tablespoons minced shallots
1/2 teaspoon freshly grated orange zest
2 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
4 diagonal 1/4-inch-thick slices fat-free French or Italian bread (about 4 ounces total), toasted lightly
four 4-ounce sea bass, flounder, or sole fillets
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
2 tablespoons fresh orange juice

1
In a bowl stir together tomatoes, coriander, shallots, zest, lemon juice, vinegar, and salt and pepper to taste.
2
Drain mixture in a sieve set over a bowl 10 minutes, reserving liquid, and divide among toasts, spreading to cover.
3
Season fish with salt and pepper and dredge in flour to coat, shaking off excess.
4
In a large non-stick skillet heat butter over moderately high heat until foam subsides and cook fish 3 minutes on each side, or until just cooked through.
5
Arrange 1 fillet over each bruschetta and keep warm.
6
Add reserved tomato liquid and orange juice to skillet and boil until reduced to about 1/4 cup.
7
Pour sauce over fish.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: two 28-cans whole tomatoes, drained, seeded, and cut into 1/4-inch dice, 3/4 cup loosely packed fresh coriander sprigs, washed well, spun dry, and chopped, 3 tablespoons minced shallots, 1/2 teaspoon freshly grated orange zest, and more.

Yes, Sauteed Sea Bass on Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Sea Bass on Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions