Nutrition and extra info
Nutrition: per serving
- kcal296
- fat13g
- saturates2g
- carbs19g
- sugars9g
- fibre3g
- protein27g
- salt0.67g
Ingredients
- 85g white bread, torn into chunks
- 4 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 large tomatoes, cut into chunks
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ¾ cucumber, cut into chunks
- 1 yellow pepper, deseeded, cut into chunks
Pepper
pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- ½ red onion, thinly sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp sherry vinegar
- 2 garlic cloves, crushed
- 4 skinless pollock 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.
Comments, questions and tips