Pan-Fried Fish with Panzanella & Sun-Dried Tomato Dressing

Pan-Fried Fish with Panzanella & Sun-Dried Tomato Dressing

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, February 16, 2020.
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Ingredients

Panzanella

  • 1 ciabatta loaf, diced 3cm
  • 1 pack tomatoes, cut in half
  • 2 courgettes, peeled into ribbons
  • 1 lettuce, roughly chopped
  • 1 pack olives
  • 1 pack sundried tomato dressing

Fish

  • 1 pack market fish
  • Juice of 1 lemon

To Serve

  • 1 bunch basil, leaves picked

Steps

  1. Toast bread. Heat a little oil in a fry-pan on medium-high heat. Cook bread for about 4 minutes, until starting to brown and crisp. Transfer to a bowl to cool. Reserve pan.
  2. Prep & cook fish. Wipe reserved pan clean and return to medium-high heat with a drizzle of oil. Pat fish dry and season. Cook fish for about 2 minutes each side, until cooked through. Add a knob of butter and swirl the pan to melt. Squeeze over lemon juice.
  3. Prep basil & veggies & finish panzanella. Set basil aside. Add tomatoes, courgettes, lettuce and olives to bowl with bread. Toss with sundried tomato dressing and season to taste.
  4. Serve panzanella topped with fish, sauce from pan and basil.

Nutritional Information

Energy 2168 kj
518 kcal
Protein 40.3g
Carbohydrate 42.5g
Fat 19.7g