Bruschetta topped with cod fish and lemon: A delicious variation of the classic Italian appetizer that captures the taste of the Mediterranean coast
If you know me, then you know I am a huge fan of aperitivo time. Especially when travelling to Italy, I will religiously start the evening with a cocktail or a glass of prosecco accompanied by one of those amazing Italian appetizers.
Though not a daily routine when staying home, putting together a quick aperitivo when expecting guests or when the days are warm enough for a pre-dinner drink outside is always well received. And while the weather these days is far from spring-like, with the long Easter weekend just around the corner you might very well planning some entertaining with family and friends.
Bruschetta is one of the most classic Italian appetizers and though most will invariably think of grilled ciabatta bread topped with lots of fresh tomatoes, the truth is that the tomato topping is only one in a nearly unlimited number of possible toppings. Indeed, your imagination is the limit.
To prepare a delicious bruschetta, all you need is white bread, olive oil, salt, garlic, and a topping of your choosing. From vegetables to fish, meat and even fruits, everything is possible.
This delicious bruschetta topped with cod and lemon fabulously captures the taste of the Italian coast. It’s full of fresh flavours and the slightly salty cod in combination with the tart yet somewhat sweet lemon tastes superb.
Cod and lemon bruschetta works particularly great with a classic negroni but it’s equally perfect with a glass of crisp white wine or prosecco.
Cod Fish and Lemon Bruschetta Recipe
6 slices ciabatta bread
1 garlic glove
120 cod filet
40 g mozzarella, grated
6 lemon slices plus some lemon juice
Preheat oven to 200°C.
Cut the cod into thin slices and drizzle with some lemon juice.
Rub the bread with garlic, then drizzle with olive oil and season with salt. Top with the cod, mozzarella, and a slice of lemon.
Place the bread on a backing tray lined with baking paper. Back 6-8 minutes until the cheese has melted and taken a slight golden-brown colour.
Top with fresh basil leaves and serve still warm.