Grilled Cod with Basil & Bruschetta
Grilled Cod with Basil & Bruschetta. Crispy, flaky grilled cod topped with homemade bruschetta and fresh basil leaves. A simple recipe but so so good !! Our homemade bruschetta is no onions, no garlic just fresh tomatoes and super good olive oil. Like I said it’s really simple but trust me guys this one is delicious !! Nothing is better in the summer than a light, flaky fish with tomatoes when it’s tomatoes season…and a cocktail of course !!
We are back at the beach for another summer weekend. Because technically speaking, it is not fall just yet !! Today is super rainy, but we are keeping the summer vibes alive with some cozy beachy cocktails and this light, flaky, summery fish. And just as I was taking this photo the sun popped out !! It made for a really beautiful sunset, and the lighting for this photo thankfully held on !!
You can pretty much make this recipe with any type of white fish. We chose cod because it was super fresh this week at the store. But really any white fish that is your favorite will do.
The bruschetta is our classic recipe. My mom seriously makes the best. No garlic, no onions. Just really good tomatoes and really good olive oil are the key here. Top with plenty of fresh basil leaves. It’s a simple, easy recipe and it’s SO good.
It feels so weird to be at the beach and the town is already starting to feel less crazy and crowded only one week after Labor Day. It’s almost like someone flips a switch and it all ends. But as you guys know I am definitely trying to hold onto summer for as long as possible. And the weather is looking super nice for this weekend. And we have some big dinners planned. So, I am still happy to be here at the beach enjoying the last bits of summer.
Cheers to another weekend at the beach. And stay tuned for another weekend of summer eats !!
Ingredients
1 1/2 pounds cod
2 - 3 tablespoons olive oil
juice of 1 lemon
salt and pepper
For the Bruschetta
4 - 6 medium ripe Roma tomatoes
1/3 cup olive oil
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
salt and pepper
Directions
In a grill safe baking dish, drizzle the cod with the olive oil and lemon juice. Sprinkle with salt and pepper. Heat the grill to medium heat and cook for 15 minutes or until cooked through.
Make the Bruschetta. In a food processor, pulse the tomatoes until chopped. Transfer the tomatoes to a strainer. Sprinkle generously with salt and let strain for 1 hour, stirring occasionally. After tomatoes have drained. Transfer them to a medium bowl. Add the olive oil, basil, and parsley. Sprinkle with fresh cracked pepper. Add salt if needed. Leave at room temperature until ready to serve.
Serve cod topped with bruschetta and additional basil leaves.
