Cape Capensis with Heirloom Tomato Bruschetta

cape-capensisThe colourful array of heirloom tomatoes makes this Cape Capensis dish an eye-catching entrée.
  • 2 cups baby heirloom tomatoes, halved or quartered
  • 1/3 cup olive oil
  • ¼ cup chopped red onion
  • 8 Toppits Basil Pop Herbs
  • Salt and pepper, to taste
  • ½ lb green beans
  • 2 tablespoons lemon juice
  • 4 Toppits Cape Capensis Fillets
  • 1/2 cup flour for dusting
  • 2 tablespoon oil
  • Combine tomatoes, 1/3 cup olive oil, onion, basil cubes, salt and pepper together and set aside.  
  • Lightly blanch green beans for 2 to 3 minutes, drain and toss with lemon juice, salt and pepper.  
  • Season flour with salt and pepper, then lightly dust fish with flour.   
  • Heat oil at medium heat in frying pan.  Cook fish for 2-3 minutes per side.  
  • To plate, put beans on plate first, place fish on beans then spoon tomato mixture over fish.
PROFIT POTENTIAL (One 5-7oz portions per entrée)
Approx. Cost - $4.08/entree
Suggested Sell - $12.99-$15.99/entrée
Profit - $8.81-$11.81/entrée
*Includes a provision of $1.45 for green beans, seasoned rice and roasted garlic butter crostini.