Gazpacho salad with crispy pollock

bbc good food magazine cucumber cucumbers fish gaspacho gazpacho onion onions pepper peppers pollack pollock supper tomato tomatoes

N/A

Serves 4

Source

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 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.