Tomato basil relish makes pan-seared fish special dish

It’s summer. It’s hot. And we still need to make dinner.

We want it to be light, and we want it to be fast, and we want it to be seasonal. We want it to be easy, and we want it to be delicious, and if we are lucky it will also be pretty.

This fish dish is an easybreezy summer offering. If you have eaten or made tomato bruschetta before, then this topping will surely look familiar. It’s basically the same simple tomato mixture frequently used to top olive-oil slicked pieces of toast, but here it has a new perch on top of the fish (hey, maybe even on perch!).

Four ingredients, including the fish (no, I don’t count olive oil, salt and pepper), about 20 minutes, and look — the nicest summer meal. The stove is on for all of 10 minutes, the tomatobasil topping is a no-cook proposition. I kind of think this needs nothing else on the plate. But obviously, any potato or rice or grain would be a nice addition for a more complete meal.

Pan-Seared Fish With Tomato Basil Relish

3 cups cored, seeded and diced ripe tomatoes (about 3 large tomatoes) 4 tablespoons extra virgin olive oil, divided use ¼ cup slivered fresh basil leaves 1 teaspoon minced garlic Kosher salt and ground pepper to taste 4 (6-ounce) pieces flounder, barramundi, tilapia, cod, or other mild white fish Combine the tomatoes, 3 tablespoons garlic, a tablespoon skillet medium-size Heat over and the salt medium-high of remaining olive oil and bowl. in oil, pepper a large basil, 1 in heat. salt about and Season 4 minutes pepper the and on fish each sear with for side, without too much, moving until browned it around and cooked through. Transfer the fish to individual plates. Place tomato mixture on the side or top of the fish and serve hot. Makes 4 servings.