Smashed Garlic and Tomato Toast With Flaked Fish
March 5th, 2025A Vibrant, Flavor-Packed Dish in Under 30 Minutes
Simple yet sophisticated, this smashed garlic and tomato toast, topped with flaky white fish, is a vibrant, flavor-packed dish that comes together in just 30 minutes. Thick slices of golden, buttery sourdough are dressed a jammy mixture of roasted cherry tomatoes, caramelized garlic, and shallots — all smashed into a rustic, juicy spread. Flaky, pan-seared fish adds a delicate, savory bite, finished with a sprinkle of parmesan and fresh parsley.
If lingcod isn’t available, Pacific halibut or yelloweye rockfish are excellent substitutes, thanks to their mild flavor and firm texture. Enjoy this recipe as the perfect light meal or as an elegant appetizer that’s as easy to make as it is to enjoy.
Smashed Garlic and Tomato Toast With Flaked Fish
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
15 minutes
Total time
30 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions lingcod, Pacific halibut, or yelloweye rockfish
- 2 slices thick-cut sourdough
- 1 pint cherry tomatoes
- 8 cloves garlic, smashed
- 2 medium shallots, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon Italian seasoning
- ½ lemon
- 2 tablespoons salted butter, room temperature
- Parmesan cheese, freshly grated
- Chopped fresh parsley
Instructions
1. Preheat the oven to 425F.
2. Add the cherry tomatoes, garlic, and shallots to a medium baking dish and toss with the olive oil, 1 ½ teaspoons salt, and ½ teaspoon black pepper to coat evenly. Roast in the preheated oven for 16-18 minutes, until the tomatoes are bursting and the garlic is completely soft. Remove from the oven and toss, smashing the tomatoes with the back of a wooden spoon. Allow to cool slightly while the fish cooks.
3. Heat a medium skillet over medium-high heat with just enough cooking oil to coat the bottom. Meanwhile, pat the fish dry with a clean kitchen towel or paper towels and season both sides with remaining salt, pepper, and Italian seasoning.
4. When the oil is shimmering, add the fish to the pan and sear undisturbed for 2 to 3 minutes. Flip, then sear for another 2 minutes and transfer to a plate. Squeeze with lemon juice. Let rest for 1 to 2 minutes, then flake the fish into large pieces.
5. Butter one side of the sourdough bread and wipe out the skillet used to cook the fish with a paper towel. Return the skillet to medium heat. Add the toast and griddle the bread until golden brown and slightly crunchy on both sides. Remove the toast to plates.
6. To serve, spoon the tomato mixture generously over the toast, then layer the fish on top of the tomato mixture. Top with freshly grated parmesan cheese and freshly chopped parsley. Squeeze with more lemon juice, if desired.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
