Crispy Fish and Gazpacho-Style Salad
A quick and vibrant dish of golden pan-fried pollock served with a chunky Mediterranean salad and crispy croutons.
- Prep5 min
- Cook15 min
- Total20 min
- DifficultyEasy
- Servings4
This recipe brings the refreshing flavors of gazpacho into a hearty salad, paired with succulent white fish for a satisfying meal. Perfect for a light dinner or lunch, it comes together in just 20 minutes.
The combination of juicy tomatoes, crunchy cucumber, and sweet pepper, tossed with a sherry vinegar dressing, is elevated by crispy baked bread cubes. The fish is simply pan-fried until golden, making this a fuss-free yet impressive dish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F (fan 350°F, gas 6). Spread the bread chunks on a baking tray, drizzle with 1 tablespoon of olive oil, and toss to coat. Bake for 10 minutes until golden and crispy.
- In a large bowl, combine the chopped tomatoes, cucumber, yellow pepper, and red onion. Add the remaining 2 tablespoons of olive oil, the sherry vinegar, and the crushed garlic. Season with salt and pepper to taste.
- Heat a large non-stick frying pan over high heat. Add the remaining 1 tablespoon of olive oil. Once the oil is shimmering, place the pollock fillets in the pan and cook for 4 minutes until golden brown on the first side.
- Flip the fillets and cook for an additional 1-2 minutes, until the fish is opaque and flakes easily with a fork.
- Add the crispy croutons to the salad and toss quickly to combine. Divide the salad among four plates and top each with a pollock fillet. Serve immediately.
💡 Tips
- For extra flavor, you can add a pinch of smoked paprika to the croutons before baking.
- If you prefer, you can use any firm white fish like cod or haddock instead of pollock.
- Make the salad ahead and add the croutons just before serving to keep them crispy.
Inspired by a recipe from BBC Good Food