Preheat the oven to 425 degrees.
Spray a sided baking sheet with nonstick spray or line with parchment paper. Place the fish on the baking sheet.
In a small bowl, stir together 3 tablespoons olive oil, 1 crushed clove garlic, 1/4 teaspoon salt and black pepper. Set aside half of the mixture to brush on the bread slices. Brush the other half on the fish.
Place the fish in the oven and bake for about 10 minutes or until tender and opaque.
Meanwhile, in a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the tomatoes, onion, remaining garlic cloves and sugar. Cook over high heat, stirring constantly until slightly thick, about 5 minutes. Season with salt and pepper to taste and stir in parsley. Keep the mixture warm.
Remove the fish from the oven.
Brush the reserved oil mixture on the bread slices and place them in the oven for 3 minutes or until lightly toasted.
Place a bread slice on each plate and top with some of the tomato mixture. Place fish on tomato mixture and top with remaining tomato mixture and shredded basil leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 1|
|Calories from Fat: 48 (70%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 297.9mg||10 %|
|Potassium 288.7mg||8 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.8g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 69
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