Gazpacho salad with crispy pollock
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 20 minutes
- Easy
- Serves 4
Serve this tasty white fish with a chunky Mediterranean salad
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 pollock fillets
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
Quickly mix the croutons with the rest of the salad, divide between four plates and serve the fish alongside.
