Baked Panzanella with grilled fish

Recipe from: 9 May 2016

Ingredients 12
Servings 4
Time 00:15

Ingredients

  • 200
    g
    stale bread, torn into medium sized chunks
  • 250
    g
    ripe cherry tomatoes, cut in half
  • 8
    anchovy fillets finely sliced
  • 50
    g
    olives, pitted
  • 100
    g
    red peppers, deseeded and cut into chunks
  • 2
    whole garlic cloves, peeled
  • 20
    ml
    balsamic vinegar
  • olive oil, for drizzling
  • fish fillets, deboned
  • salt and pepper to taste
  • juice of 1 lemon
  • torn basil leaves, to serve
 

Method

00:20
 
Preheat the oven to 180°C.

In a large baking tray, toss together the bread, tomatoes, anchovies, olives, red ppper, garlic cloves, balsamic and olive oil. Season well and roast for 20-30 minutes or until golden and caramelized.

Season the fish fillets well with salt and pepper and place on top of the panzanella mixture. Return to the oven and roast for 10 minutes or until the fish is cooked through and the flesh flakes easily.

Remove from the oven, squeeze the lemon juice over and garnish with torn basil.

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Read more on: italian  |  recipe  |  fish  |  bake  |  seafood
 

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