Baked Panzanella with grilled fish

Anina's Recipes
4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
A different (and winter-friendly) twist on a traditionally summer Italian salad!

By The Kate Tin May 09 2016
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients


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.

Follow The Kate Tin on Instagram.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.