Roasted Haddock and Panzanella Salad
Ingredients
Portions
4
Units
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4
portions
haddock
50
ml
canola oil
100
g
butter
Croutons
2
crusty bread
2
clove
garlic
200
ml
olive oil
salt and pepper
Vinaigrette
200
ml
red wine vinegar
300
ml
olive oil
2
tsp
sea salt
1
tsp
black pepper
2
tomatoes
1
red onion
20
slices
cucumber
24
basil leaves
No items found.
No items found.
No items found.
4
portions
haddock
haddock
50
ml
canola oil
0.25
cup
canola oil
100
g
butter
3.50
oz
butter
Croutons
2
crusty bread
crusty bread
2
clove
garlic
garlic
200
ml
olive oil
0.85
cup
olive oil
salt and pepper
salt and pepper
Vinaigrette
200
ml
red wine vinegar
0.85
cup
red wine vinegar
300
ml
olive oil
1.25
cup
olive oil
2
tsp
sea salt
sea salt
1
tsp
black pepper
black pepper
2
tomatoes
tomatoes
1
red onion
red onion
20
slices
cucumber
cucumber
24
basil leaves
basil leaves
No items found.
Directions
- In a cast iron pan on medium heat, heat oil until hot
- Place fish in pan and let sear for 2 minutes
- Add butter, baste the fish with melted butter for 2 minutes
- Turn fish onto other side cook for 2 minutes
Croutons
- Preheat oven to 350F/180°C
- In a cast iron pan on medium, heat olive oil and garlic
- Add bread, stirring often
- When most of the oil is absorbed, place in oven for 5 minutes
- Remove from oven and season
- Remove from pan and hold until ready for salad
Vinaigrette
- Cut tomatoes into wedges
- Thinly slice the red onion
- Add croutons, cucumber slices and basil leaves
- Add salt and pepper to taste
