Makes 4 servings
Sweet tomatoes, shallots, and basil very quickly come together to create an all-purpose sauce that can be served tossed with pasta or over grilled meats. But we especially love it when there’s a nice piece of bread to soak up the sweet juices, like in these toasts. We’ve used cod, but any flaky white fish will work.
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Ingredients
4 slices rustic bread
1 clove garlic, peeled
3 tablespoons extra-virgin olive oil, divided use
Kosher salt, to taste
Finely ground black pepper, to taste
4 skinless cod filets (about 6 oz each)
2 cups cherry tomatoes, halved
1/2 cup basil leaves
2 medium shallots, thinly sliced
Directions
- Lightly toast the bread. While still hot, rub one side of the toast with the garlic clove. Set aside.
- Heat 1 tablespoon of the oil in a skillet over medium heat. Season the cod with salt and pepper, and sauté, flipping once halfway through, until golden brown and cooked through, about 3 minutes on each side. Transfer to a plate, tent with foil, and set aside.
- Wipe the pan clean and add the remaining 2 tablespoons of oil, along with the tomatoes, basil, and shallots. Cook, gently breaking open a few tomatoes with the back of a wooden spoon, until the tomatoes have burst and the mixture is saucy, about 8 minutes. Season to taste with salt and pepper.
- To serve, spoon the tomatoes over the toast and top with the cod.
