Roast Pollock Panzanella

Golden-brown roasted pollock fillets served alongside a vibrant, herb-infused bread salad with tomatoes, onions, and red wine vinegar.

Healthy Quick Italian Seafood Salad Pollock

Estimated Nutrition

Calories

927.9

kcal / serving

1855.8 kcal total

Carbs

52.7g

per serving

105.4 g total

Fat

55.1g

per serving

110.2 g total

Protein

57.8g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

GrainsCereals

150

Ciabatta Bread

stale, torn into pieces

NutsSeeds

clove

Garlic

finely sliced

bunch

Basil

fresh, torn

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

to fry

Olive Oil

for salad dressing

Seafood

450

Pollock

fillets, lightly salted

Vegetables

piece

Tomato

ripe, finely chopped

piece

Red Onion

finely chopped

piece

Red Pepper

finely chopped

Method

Heat 15ml of olive oil in an ovenproof frying pan over medium heat.

Cook the pollock fillets flesh-side down for 3 minutes until golden.

Flip the fillets and roast in the oven for 6 minutes until cooked.

Mix in the basil and remaining olive oil then season.

Stir in the chopped tomatoes, onion, pepper, and garlic.

Spoon the salad onto plates and top with the fish and juices.

Preheat the oven to 180°C.

Soak the bread in red wine vinegar in a bowl.