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Gazpacho salad with crispy pollock

Gazpacho salad with crispy pollock

A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 20 minutes
  • Easy
  • Serves 4

Serve this tasty white fish with a chunky Mediterranean salad

Nutrition: per serving
HighlightNutrientUnit
kcal296
fat13g
saturates2g
carbs19g
sugars9g
fibre3g
protein27g
low insalt0.67g
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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.

Recipe from Good Food magazine, June 2008

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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