4 servings
Prep: 15 mins,
Cooking: 20 mins
A different (and winter-friendly) twist on a traditionally summer Italian salad!
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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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