End Your Quest With the Garden's Best

The tomatoes are here! The tomatoes are here! Today's mild fish marries perfectly with the fresh and tangy bruschetta, made from tomatoes picked at their peak. All you need to complete this meal is fresh corn and a tossed salad. Don't you just love summer?

With tomatoes ripening in the backyard, I just had to include them in today's fish dinner.

Pacific Cod and Bruschetta

1 cod fillet, 4-6 oz per person

sea salt and freshly grated peppercorn, mixed is best

1 tablespoon olive oil per fillet

Heat the oil in a skillet. Sprinkle the fish on both sides with the salt and pepper. Place in the hot oil about 3 minutes per side, or until the fish is opague all the way through.

While the fish is cooking make the bruschetta.

4 garlic cloves

1 tablespoon fresh lemon juice

1 cup fresh basil leaves

4 tomatoes, cut into chunks

1/2 teaspoon sea salt

1/4 teaspoon freshly ground peppercorns

2 tablesppons olive oil

Put the garlic cloves in a food processor and process until finely chopped. Add the basil and pulse until coarsely chopped. Add the tomatoes and pulse until chopped. Pour into a colander and drain for a few minutes. Then pour into a bowl and add all the other ingredients. take a moment just to smell this! One of the highlights of summer.

Remove the fish from the heat and plate the fillets. Add the bruschetta topping and enjoy.