½ Cup finely chopped Shallots
2 Cloves garlic (minced)
2 Tbsp plus ¼ cup olive oil (divided)
1 ½ Cups cooked Crappie (flaked)
½ Cup chopped seeded Plum Tomato
1 ½ tsp fresh basil (minced)
¾ tsp fresh oregano (minced)
½ tsp lemon peel
Italian bread 6 to 8 slices
In a skillet sauté shallots and garlic in 2 Tbsp olive oil, add fish, tomato, basil, oregano and lemon peel. Cook and stir 5-7 minutes, longer if needed. Remove.
Brush both sides of bread with remaining olive oil. In another skillet toast bread so it’s brown on both sides, cut in half and place fish mixture on top and serve.
