White Fish with Tomato-Corn Bruschetta

Sweet corn, tomato and olive bruschetta is a simple and flavorful Italian appetizer. Top fresh white fish with it for a light and easy dish.

Prep Time
10 min
20 min


  • 4 slices whole-grain Italian bread (each ½ inch thick)

  • 2 tsp olive oil

  • 2 cloves garlic, halved

  • 4 medium tomatoes, chopped

  • 2 cups frozen corn, thawed (or fresh corn, cooked)

  • ½ cup diced basil leaves

  • 5 kalamata olives, chopped

  • Olive oil cooking spray

  • 4 4-oz boneless, skinless tilapia fillets or other white fish

  • ¼ tsp kosher salt

  •  ¼ tsp fresh ground black pepper


1. Preheat broiler. Brush both sides of bread with oil and rub with garlic. Place bread on a baking sheet and broil for 2 minutes, turning once, until lightly browned. Remove from oven and set aside. 

2. In a large bowl, combine tomatoes, corn, basil and olives. Finely chop garlic. Mist a medium sauté pan with cooking spray. Add garlic and cook on medium until softened, about 1 minute. Stir in tomato mixture and heat until warm, 3 to 4 minutes. 

3. Place fish on a baking stone or sheet misted with cooking spray. Broil on high for 10 minutes or until flakes easily with a fork. 

4. Meanwhile, cut bread into bite-size pieces and place in a large bowl. Pour tomato mixture over bread and toss together. Sprinkle with salt and pepper. To serve, place 1½ cups bread-tomato mixture over top of each fish fillet.

Nutrition Information

  • Serving Size 1 tilapia fillet and 1½ cups bruschetta)
  • Calories 297
  • Carbohydrate Content 42 g
  • Cholesterol Content 57 mg
  • Fat Content 8 g
  • Fiber Content 6 g
  • Protein Content 31 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 460 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 1 g