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Roast Pollock Panzanella

Golden-brown roasted pollock fillets served alongside a vibrant, herb-infused bread salad with tomatoes, onions, and red wine vinegar.

HealthyQuickItalianSeafoodSaladPollock

Estimated Nutrition

Per Serving Total
Calories 927.9 kcals 1855.8 kcals
Carbohydrates 52.7 grams 105.4 grams
Fat 55.1 grams 110.2 grams
Protein 57.8 grams 115.6 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
60
ml
Red Wine Vinegar
GrainsCereals
150
g
Ciabatta Bread
stale, torn into pieces
NutsSeeds
2
clove
Garlic
finely sliced
1
bunch
Basil
fresh, torn
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
OilsFats
15
ml
Olive Oil
to fry
90
ml
Olive Oil
for salad dressing
Seafood
450
g
Pollock
fillets, lightly salted
Vegetables
4
piece
Tomatoes
ripe, finely chopped
1
piece
Red Onion
finely chopped
1
piece
Red Pepper
finely chopped

Steps

  • Preheat the oven to 180°C.
  • Heat 15ml of olive oil in an ovenproof frying pan over medium heat.
  • Cook the pollock fillets flesh-side down for 3 minutes until golden.
  • Flip the fillets and roast in the oven for 6 minutes until cooked.
  • Soak the bread in red wine vinegar in a bowl.
  • Stir in the chopped tomatoes, onion, pepper, and garlic.
  • Mix in the basil and remaining olive oil then season.
  • Spoon the salad onto plates and top with the fish and juices.