Gazpacho Salad With Crispy Pollack
This refreshing summer salad combines crispy croutons with a colorful mix of fresh tomatoes, cucumber, pepper, and red onion, all tossed in a flavorful dressing. Served alongside golden pan-seared pollack fillets, this dish is a delightful and satisfying meal perfect for warm days.
— Constant Cookbook
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 pollack fillets
Instructions
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 296 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 0.67 milligram of sodium
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