Fabulous fish bruschetta

One of the best things to eat in the Marbella area of Spain is the
incredibly delicious fish in the little family restaurants along the
beach. What is the best? Churros and chocolatte of course!

Back to the fish. They take fillets of amazingly fresh white fish,
cook it in olive oil and top it with a dollop of pesto - usually
parsley-heavy pesto with no cheese (I think at least).

So it inspired this amazing, dish I put together for lunch. This is
perfect for the summer when it is too hot to cook.

Fish Bruschetta
Serves 1

1 Roma tomato, chopped
Kosher salt (or other chunky salt)
1-2 tsps capers
2 very large garlic cloves
1/4 cup basil leaves
1 fillet MEATY white fish (I used tilapia)

In a small bowl, season the tomato with a dash of salt and pepper.
Chop the garlic, mix. Add capers, mix. Yes, you mix each ingredient
separately. Slice the basil into thick ribbons. Mix.

Heat pan, add 1 tbsp or so olive oil. Take room temp fish and
season with pepper (and salt if you wish). Cook on both sides until,
well, cooked through.

Plate the fish, top with bruschetta, pour pan juices in top of
everything. If you eat bread, use it (whatever bread you would use to
make bruschetta) to mop up the juices while eating.

Delish!