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Sesame Crusted Fish with Olive Bruschetta

July 14, 2022
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Crispy sesame and panko crusted flaky white fish seared up and topped with an easy two olive pecorino bruschetta: this Sesame Crusted Fish with Olive Bruschetta is the best fresh meal.

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More often than not, I’m basically living off of some variation of my Greek Style Bruschetta. I mean, with a simple marinade, some juicy summer tomatoes, all the herbs, and some Greek influence from feta and olives, it’s totally up my alley. Better yet? I love to throw it on top of just about any protein, salad, or chip. It’s the best! So, after many many months of using variations of this dip as a chicken or fish topping, I finally decided to make it into a recipe. The result? This Sesame Crusted Fish with Olive Bruschetta — aka my new summer dinner obsession!

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The breakdown…

This Sesame Crusted Fish with Olive Bruschetta is truly one of the most easy and versatile yet still classy and complex recipes I’ve made. With a very basic olive bruschetta and a uniquely crispy fish method, the recipe can really be broken down into just two components. To start things off, I like to get that olive bruschetta going. Like most bruschettas, this recipe truly gets so much more flavorful over time. That’s why I even note that, after mixing up all of the ingredients, you can let this piece of the dish sit in the fridge for up to two days! Sounds like the perfect make-ahead dish to me.

Speaking of those ingredients, this olive bruschetta is super basic. Start off with your two favorite types of olives. I like to use a buttery castelvetrano olive and a more intensely flavored black olive. The pairing is absolutely divine. Instead, though, any green olive and kalamata (or even canned olive) combo will work well. Go with what you love. 

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all the flavor…

Then, mix in some pecorino. While this may seem odd with the olives, I promise it takes this topping into a sharply salty Italian masterpiece. As in all bruschettas, throw in a large juicy beefsteak tomato — and maybe even some sun dried tomatoes, if you would like! Finish it all off with so much flavor from the basil, a high quality olive oil, some red wine vinegar (rice vinegar, white wine vinegar, or lemon juice also work), and some dried oregano. Oh, and garlic, salt, and pepper are always a must. Mix everything up and give it some time to marinate. Batta bing batta boom — your olive tapenade is done!

The next step to this Sesame Crusted Fish with Olive Bruschetta is to work on that sesame crusted fish. If I was being specific, I would note that this is really a “sesame seed panko cornstarch crispy fish” … because, well, it involves that much crisp. In dredging your fish filets through some oil (I love to use a heavy duty olive oil spray for this) and this crispy mixture, the result is truly amazing. The sesame brings in a toasty flavor and a small bite, just as the panko gives that more flaky texture. Then, with the addition of cornstarch, you get the most crisp almost fried texture, as cornstarch is super high in amylose (aka starch). Season up that dredge with a pinch of salt then get to searing! 

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the fish method…

While there are many many many strategies to getting the perfect seared fish, my thought process always boils down to two things: #1 use a super hot skillet and #2 grease both your skillet and your fish very well. With these tips, your fish is almost always going to get the perfect exterior. That being said, you still have to make sure you aren’t overcooking or undercooking your fish… and definitely don’t overcrowd your pan, either. Besides that, though, your fish for this Sesame Crusted Fish with Olive Bruschetta recipe is really quite fool-proof.

how to serve it up…

With your fish all ready to go and that olive bruschetta marinating, the only thing left to do is assemble and eat! I love to eat this Sesame Crusted Fish with Olive Bruschetta recipe as is — meaning I just top off the fish with some of that bruschetta. Really, though, you could eat this in a variety of ways. Stuff it into a tortilla or wonton shell? That would be an amazing taco situation. Serve it over orzo, couscous, or rice? I always love a bowl. Likewise, you could serve this up for pretty much any occasion. Whether you want to keep it simple with a side of veggies or a grain for your classic weeknight dinner, or go in with a whole dinner party spread (maybe with some Homemade Naan or Crispy Potatoes?), this dish is for sure to be a hit.

I hope you love this Sesame Crusted Fish with Olive Bruschetta as much as I do! Let me know what you think in the comments below:))

Sesame Crusted Fish with Olive Bruschetta
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Sesame Crusted Fish with Olive Bruschetta

Recipe by Annie PatrickCourse: Main CourseCuisine: Greek, Fusion, Asian, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

29

minutes


Crispy sesame and panko crusted flaky white fish seared up and topped with an easy two olive pecorino bruschetta: this Sesame Crusted Fish with Olive Bruschetta is the best fresh meal.

Ingredients

  • ingredients:
  • olive bruschetta:

  • 15 oz castelvetrano olives, finely chopped (about 1 cup)

  • 15 oz black olives, finely chopped (about 1 cup)

  • ½ cup Pecorino Romano, finely grated

  • 1 large beefsteak tomato, very finely diced

  • optional: ½ cup sun dried tomatoes, finely diced

  • ½ cup fresh basil, thinly sliced (plus more for garnish)

  • ¼ cup olive oil

  • ¼ cup red wine vinegar*

  • 1 tsp dried oregano

  • 1 tsp sugar

  • 3 cloves garlic, finely minced

  • Salt and pepper, to taste

  • fish:

  • ¼ cup sesame seeds

  • ½ cup Panko breadcrumbs

  • 2 tbsp cornstarch (or arrowroot starch for gf)

  • a pinch of salt

  • 4 thin filets white fish, pat dry (about 6-8oz each)

  • Avocado oil spray, as needed (or another neutral oil)

  • 3 tbsp avocado oil (or another neutral oil)

Instructions

  • In a medium bowl, combine all of the olive bruschetta ingredients. Allow the flavors to marinate while you prepare the fish, or cover and store for up to 2 days in the fridge.
  • On a plate or in a shallow bowl, whisk the sesame seeds, Panko, cornstarch, and salt until combined. Spray your fish filets with the oil. Then, dredge each filet through the sesame seed mixture.
  • In a large skillet (cast iron is best), heat the avocado oil over medium-high heat. Once hot, add your coated fish filets to the skillet. Sear for 3-4 minutes on each side, or until the fish is cooked through and crisp (the cooking time may vary depending on the thickness of fish).
  • Top the crispy fish with some of the olive bruschetta. Garnish with a few extra slices of basil, and enjoy!

Notes

  • Instead of red wine vinegar, you could also go with some white wine vinegar, rice vinegar, or lemon juice.
  • Both the cornstarch and panko can easily be substituted for gluten free alternatives.
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