|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|
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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