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Mediterranean Dishes


Published: 04/29/2013

by Roslyn Ralph

Tomato Bruschetta

This fast and tasty appetizer is a great, light way to start a meal. 



8          slices crusty Italian or French bread, cut 1/2-in. thick

6          fresh plum or Italian tomatoes, seeded and chopped

2          cloves garlic

2          Tbsp. minced onion

2          Tbsp. extra-virgin olive oil

1/4      cup chopped fresh basil leaves or

            1 tsp dry basil

Fresh grated Parmesan-Reggiano cheese

Salt and pepper to taste



Toast bread. Give each a light brush of olive oil. Cut one garlic clove in half and rub cut side over each oiled toast
slice. In skillet, soften onion and remaining garlic clove (chopped) in olive oil. Add tomatoes, basil, salt and pepper,

and mix to just heat mixture through. Spoon portion of tomato mixture on to toast slices. Sprinkle with cheese and serve immediately. Makes 4 servings.


Pesto Baked Fish

This is a healthy and tasty main course. Baking the fish in a foil packet helps with the clean-up and keeps all the
delicious flavours locked in.



2/3      cup pesto, homemade or store-bought

2          Tbsp. fresh lemon juice

4          fresh fish fillets, such as tilapia, snapper or cod, 5-6 oz. each

1          cup cherry tomatoes, halved

2          yellow zucchini, thinly sliced

Salt and pepper to taste



Heat oven to 350ºF. Line a baking sheet with foil and arrange fish portions down the centre.

Sprinkle with salt and pepper. In a small bowl, combine pesto and lemon juice. Spread each fillet with
a tablespoon of the pesto. Top with zucchini slices and cherry tomatoes and a spoonful of any remaining pesto.

Cover fish with a second sheet of foil, fold up edges and seal tightly. Bake for about 25 minutes or until fish is cooked and
vegetables are tender. Serve with potatoes or rice and a salad.

Makes 4 servings.


Zabaglione (Sabayon)

It hard to think of a more delightful end to a meal than this dish. Served warm, zabaglione is one of life’s true pleasures.
However, in spite of its light texture, it is not a ‘light’ dessert. We suggest a little spooned over fresh berries as a

way to enjoy this rich treat without guilt.



4          egg yolks

1/4      cup granulated sugar

1/2      cup dry Marsala wine

1          cup fresh berries or sliced peaches



In the top of a double boiler, whisk eggs till frothy. Add sugar and beat till yellow and creamy. Set pot over barely
simmering water. Make sure the water does not boil. Add Marsala and whisk until the mixture triples in volume and

holds soft peaks. Spoon over fresh berries or sliced peaches in stemmed glasses and serve while still warm. Makes 4-6


Roslyn Ralph is Home Digest’s food editor.




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