Gazpacho salad with crispy pollock

Gazpacho salad with crispy pollock

  • Rating: 4 out of 5.6 ratings
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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

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.6 ratings
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