Smashed Garlic and Tomato Toast With Flaked Fish

1. Preheat the oven to 425F.

2. Add the cherry tomatoes, garlic, and shallots to a medium baking dish and toss with the olive oil, 1 ½ teaspoons salt, and ½ teaspoon black pepper to coat evenly. Roast in the preheated oven for 16-18 minutes, until the tomatoes are bursting and the garlic is completely soft. Remove from the oven and toss, smashing the tomatoes with the back of a wooden spoon. Allow to cool slightly while the fish cooks.

3. Heat a medium skillet over medium-high heat with just enough cooking oil to coat the bottom. Meanwhile, pat the fish dry with a clean kitchen towel or paper towels and season both sides with remaining salt, pepper, and Italian seasoning.

4. When the oil is shimmering, add the fish to the pan and sear undisturbed for 2 to 3 minutes. Flip, then sear for another 2 minutes and transfer to a plate. Squeeze with lemon juice. Let rest for 1 to 2 minutes, then flake the fish into large pieces.

5. Butter one side of the sourdough bread and wipe out the skillet used to cook the fish with a paper towel. Return the skillet to medium heat. Add the toast and griddle the bread until golden brown and slightly crunchy on both sides. Remove the toast to plates.

6. To serve, spoon the tomato mixture generously over the toast, then layer the fish on top of the tomato mixture. Top with freshly grated parmesan cheese and freshly chopped parsley. Squeeze with more lemon juice, if desired.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.