Name: Baked Panzanella with grilled fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 200 g bread stale, torn into chunks; 250 g cherry tomatoes halved; 8 anchovy fillets finely sliced; 50 g olives pitted; 100 g red pepper deseeded and chopped; 2 garlic whole cloves, peeled; 20 ml vinegar balsamic; olive oil for drizzling; fish fillets, deboned; salt and freshly ground black pepper to taste; lemon juice only; fresh basil torn

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Ingredients (12)

200 g	bread — stale, torn into chunks
250 g	cherry tomatoes — halved
8	anchovy fillets — finely sliced
50 g	olives — pitted
100 g	red pepper — deseeded and chopped
2	garlic — whole cloves, peeled
20 ml	vinegar — balsamic
	olive oil — for drizzling
	fish — fillets, deboned
	salt and freshly ground black pepper — to taste
	lemon — juice only
	fresh basil — torn

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Method:

Preheat the oven to 180°C. In a large baking tray, toss together the bread, tomatoes, anchovies, olives, red pepper, garlic cloves, balsamic and olive oil. Season well and roast for 20-30 mins or until golden and caramelised.

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 mins 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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