Baked Panzanella with grilled fish

A different (and winter-friendly) twist on a traditionally summer Italian salad!
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Recipe from: 9 May 2016
Preparation time: 15 min
Cooking time: 20 min


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


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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