Panzanella Salad with Panko Baked Fish

Close your eyes and the fresh tomatoes and basil in this Panzanella Salad with Panko Baked Fish will transport you to the rolling hills of Tuscany.

5 from 2 votes

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Course: Main Course

Cuisine: Italian

Keyword: Baked Fish, Panko Crumbed Fish, Panzanella Salad, Panzanella Salad Recipe, Tomato Basil Salad, Tomato Salad

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Colander

Ingredients

2 rolls ciabatta 150g
2 cloves garlic
Parmesan 80g block
Olive oil ½ cup
Basil ½ bunch
½ cup panko breadcrumbs
4 fillets firm white fish e.g. Cod or John Dory
400 g mixed baby tomatoes heirloom
½ red capsicum
½ yellow capsicum
1 shallot
2 tablespoon red wine vinegar
Salt
Pepper

Instructions

Turn on your oven to 200 C. Tear ciabatta onto a baking tray. Peel garlic and finely grate over the bread. Finely grate 20 grams parmesan over the bread. Drizzle over 2 tablespoons olive oil, sprinkle salt and pepper and mix well so bread is covered in oil. Place in the oven for 5 minutes or until starting to brown.
2 rolls ciabatta, 2 cloves garlic, Parmesan, Olive oil, Salt, Pepper
Grate 60 grams parmesan onto a plate. Finely slice 4 basil leaves. Add panko bread crumbs, salt and pepper. Get fish out and ready to dip into the mixture.
Parmesan, Basil, ½ cup panko breadcrumbs, 4 fillets firm white fish, Salt, Pepper
Take the bread (now croutons) out of the oven and place in a serving bowl or dish.
Dip fish fillets into the panko crumb mixture and cover on all sides. As we are not using egg this will be a lighter crumb, but it will still be lovely. Place on the baking tray and drizzle or spray olive oil on each fillet (about 1.5 tablespoons). Place in the oven for 12-15 minutes, depending on the thickness of your fish.
4 fillets firm white fish, Olive oil
Quarter tomatoes and chop capsicums into small pieces. Serve some tomatoes and capsicums on your child’s plate now. Add the rest to a colander and sprinkle over a generous amount of salt. This will bring out the flavours.
400 g mixed baby tomatoes, ½ red capsicum, ½ yellow capsicum, Salt
Finely dice shallot and mix with red wine vinegar.
1 shallot, 2 tablespoon red wine vinegar
Remove the fish from the oven when ready and set aside.
Mix ¼ cup olive oil, salt and pepper into the shallot mixture to make a dressing.
Olive oil, Salt, Pepper
Pick the rest of the basil leaves and add to the bowl with the croutons. When you are ready to serve, add tomato mixture and dress the salad.
Basil
Serve adults panzanella salad with panko crumbed fish. Serve children tomatoes, capsicum, croutons and flaked fish.

Nutrition