Name: Gazpacho salad with crispy pollock
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: British
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

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Gazpacho salad with crispy pollock

Gazpacho salad with crispy pollock

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

Ready in 20 minutes

A star rating of 4.2 out of 5.6 ratingsRate

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Serve this tasty white fish with a chunky Mediterranean salad

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal296
fat13g
saturates2g
carbs19g
sugars9g
fibre3g
protein27g
salt0.67g

low

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.

Recipe from Good Food magazine, June 2008

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A star rating of 4.2 out of 5.6 ratings

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