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2 Tbsp canola oil (30 mL)
4 (4 oz) firm white fish fillets (4)
1/4 tsp pepper (1 mL)
2 cups chopped Roma tomatoes (500 mL)
1/2 cup crumbled feta (125 mL)
1/2 cup minced red onion (125 mL)
1 clove garlic, minced (1)
1 Tbsp balsamic vinegar (15 mL)
1 Tbsp canola oil (15 mL)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
1/2 cup fresh basil leaves, chopped (125 mL)
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- Preheat oven to 400°F (200°C).
- Pour 1 Tbsp (15 mL) canola oil in the bottom of a 9 x 13 inch (23 x 33cm) baking dish and place fish fillets on
top. Drizzle with remaining 1 Tbsp (15 mL) of canola oil and sprinkle with 1/4 tsp (1 mL) pepper. - In a medium bowl combine tomatoes, feta, red onion, garlic, balsamic vinegar, canola oil, salt and pepper. Mix to evenly combine.
- Top fillets evenly with tomato mixture and bake in the oven for 20 minutes, until fish is cooked through and flakes easily with a fork.
- Sprinkle basil evenly over top before serving.

Bruschetta Fish
All the flavours of bruschetta you know and love paired with flaky and delicious white fish. For a complete meal, serve on a bed of your favourite greens with a side of crusty bread. Recipe courtesy of howtoeat.ca.
Nutritional Analysis
- Serving Size
- 1 fillet
- Servings
- 4
- Calories
- 267
- Total Fat
- 15.8g
- Saturated Fat
- 3.9 g
- Cholesterol
- 66 mg
- Sodium
- 349 mg
- Carbohydrates
- 6.7 g
- Fiber
- 1.3 g
- Sugars
- 4.4 g
- Protein
- 24.1 g
- Potassium
- 712 mg