Panzanella with Haddock


Serves 1

  • 150g skinless haddock fillet
  • 2 tsp olive oil
  • salt and pepper
  • 100g cherry tomatoes, halved
  • 2 tsp red wine vinegar
  • ½ small shallot, peeled and finely sliced
  • 15g capers
  • 2 slices sourdough, toasted and torn into chunks
  • 1 small bunch basil, leaves torn


Preheat the oven to 180ºC. Place the haddock fillet in a large square of foil, big enough to create a parcel. Drizzle over a little of the oil and a pinch of salt and pepper. Fold the foil up and seal the edges to make a small parcel. Bake in the oven for 12-15 minutes until the fish is just cooked and flakes when gently pressed.

Meanwhile place the cherry tomatoes into a sieve over a large bowl and sprinkle with a little salt. Leave for 10 minutes and allow some of their juice to drain into the bowl.

When the fish is nearly cooked, set the sieve of tomatoes to one side and whisk the red wine vinegar and remaining oil into the drained tomato juice. Add the rest of the ingredients into the bowl and toss together.

Serve the haddock on top of the Panzanella salad and enjoy.

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