Gazpacho salad with crispy pollack
Serve this tasty white fish with a chunky Mediterranean salad
- Prep: 5 mins
Cook: 15 mins
Ready in 20 minutes
- Serves 4
- Easy
Ingredients
- 85g white bread, torn into chunks
- 4 tbsp olive oil
- 4 large tomatoes, cut into chunks
- ¾ cucumber, cut into chunks
- 1 yellow pepper, deseeded, cut into chunks
- ½ red onion, thinly sliced
- 2 tbsp sherry vinegar
- 2 garlic cloves, crushed
- 4 skinless pollack fillets
Method
-
Heat oven to 200C/fan 180C/gas 6. Scatter
the bread over a baking tray, toss with 1 tbsp
oil, then bake for 10 mins until crisp and
golden. Meanwhile, mix together the tomatoes,
cucumber, pepper and onion with another
2 tbsp oil, the sherry vinegar and crushed
garlic, then season well.
-
Heat a large, non-stick frying pan. Add the
oil and, once hot, fry the fish for 4 mins until
golden. Flip the fillets over and continue
cooking for another 1-2 mins until the fish
is cooked through.
-
Quickly mix the croutons with the rest
of the salad, divide between four plates
and serve the fish alongside.
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