Recipe of The Month: Roasted Seatrout with Bruschetta

This recipe comes from the Florida Times Union, who got it from "The Best of Relish Cookbook".

16 oz of Seatrout 6 Tbsp Olive oil

1/4 tsp Sea Salt Fresh Ground Black Pepper

1 Lb Grape Tomatoes, halved 1/2 Cup red onion finely diced

1 Tsp sugar 2 Tbsp fresh chopped parsley

4 thick Italian ( or one long roll) 1/2 Cup shredded basil leaves

3 large cloves garlic crushed, divided

Heat the oven to 425 degrees. Spray a sided baking sheet with nonstick spray and place fish on sheet. In a small bowl, stir together 3 Tbsp of the olive oil, 1 crushed garlic clove, the salt and pepper. Using half this mixture, brush over the fish.

Place the fish in the oven to bake for about 10 minutes or until tender and opaque.

Meanwhile, in a large skillet, heat the remaining 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 some olive oil on bread and bake in oven for 3 minutes or until slightly toasted. Place bread slices on each plate and top with some tomato mixture. Place fish on top of mixture and then add some more tomato mixture and shredded basil leaves.