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.