Crispy fish with gazpacho salad

By The young chef
March 9, 2012
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Author Notes: This is a nice simple seafood dish that can be made quickly for a nice fresh meal.The young chef

Serves: 4

  • 2 slices of white bread torn into chunks
  • 1/3 cup olive oil
  • 4 large tomatoes coarsely chopped
  • 1 yellow capsicum seeded and coarsely chopped
  • 1/2 red onion thinly sliced
  • 2 tablespoons sherry vinegar
  • 2 crushed garlic cloves
  • 4 skinless firm white boneless fish fillets
  1. Heat oven to 390F or 355F fan. Scatter bread over a baking tray. Drizzle with 1 tbsp of oil. Bake for 10 mins until crisp and golden.
  2. Meanwhile, mix tomato, cucumber, capsicum and onion with 2 tbsp oil, sherry vinegar and garlic in a large bowl and season well.
  3. Heat remaining oil in a large non stick frying pan on medium. Cook fish for 2-3 min each side, until golden and cooked through
  4. Add croutons to salad, spoon onto serving plates and top with fish.

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