Gazpacho salad with crispy pollock
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 20 minutes
- Easy
- Serves 4
Skip to ingredients
- 85g white breadtorn into chunks
- 4 tbsp olive oil
- 4 large tomatoescut into chunks
- ¾ cucumbercut into chunks
- 1 yellow pepperdeseeded, cut into chunks
- ½ red onionthinly sliced
- 2 tbsp sherry vinegar
- 2 garlic clovescrushed
- 4 skinless pollockfillets
Nutrition: per serving
- kcal296
- fat13g
- saturates2g
- carbs19g
- sugars9g
- fibre3g
- protein27g
- salt0.67glow
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.
