Gazpacho salad with crispy pollock

Serve this tasty white fish with a chunky Mediterranean salad

  • Prep:5 mins
    Cook:15 mins
    Ready in 20 minutes
  • Easy

Nutrition per serving

  • kcal 296
  • fat 13g
  • saturates 2g
  • carbs 19g
  • sugars 9g
  • fibre 3g
  • protein 27g
  • salt 0.67g


  • 85g white bread, torn into chunks
  • 4 tbsp olive oil
  • 4 large tomatoes, cut into chunks
  • ¾ cucumber, cut into chunks
  • 1 yellow pepper, deseeded, cut into chunks
  • ½ red onion, thinly sliced
  • 2 tbsp sherry vinegar
  • 2 garlic cloves, crushed
  • 4 skinless pollack fillets


  1. Heat oven to 200C/fan 180C/gas 6. Scatter the bread over a baking tray, toss with 1 tbsp oil, then bake for 10 mins until crisp and golden. Meanwhile, mix together the tomatoes, cucumber, pepper and onion with another 2 tbsp oil, the sherry vinegar and crushed garlic, then season well.

  2. Heat a large, non-stick frying pan. Add the oil and, once hot, fry the fish for 4 mins until golden. Flip the fillets over and continue cooking for another 1-2 mins until the fish is cooked through.

  3. Quickly mix the croutons with the rest of the salad, divide between four plates and serve the fish alongside.

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