Heirloom tomato Bruschetta with Sea Bass fillets
- 500g Heirloom Tomatoes
- 2 tbsp Olive oil
- 1tbsp red wine vinegar
- 2 large slices of crusty bread of your choice
- A handful of basil leaves, shredded
- 2 Sea Bass fillets
- Salt & pepper
- Squeeze all of the seeds out of the tomatoes by hand, you need to make sure they’re ripe and room temperature in order to use this method. If not, just scoop out with a spoon.
- Mix the de-seeded tomatoes in a bowl with the oil, vinegar, seasoning and basil and left in the bowl for at least 30 mins to allow the flavours to amalgamate and intensify.
- Drizzle some oil on some slices of crusty bread, of your choice, and the griddle until it has charred marks from the pan. Then rub the toasted bread with a raw, peeled garlic clove (or you could use garlic oil) to lightly flavour the bread.
- Pile the bruschetta mix onto the bread and leave it to slightly soak up the juices whilst you cook the Bass.
- Lightly oil the fish on both sides and either grill, griddle or even whack on the BBQ skin side down and flip for the last 30 seconds of cooking. (How long you cook it for depends on your method and the thickness of the fish)