Healthy Recipes

Swordfish & Warm Panzanella Salad

by TheWeekly  /   August 3, 2016

Panzanella salad, a Tuscan bread and tomato salad, with baked swordfish is great to rev up how we typically consume our greens.

Yield
4 Servings
Prep Time
15mins
Cook Time
30mins
Difficulty Level
1 / 5

Panzanella salad, a Tuscan bread and tomato salad, with baked swordfish is great to rev up how we typically consume our greens.

Ingredients

Steps

01.

Preheat oven to hot, 200 C. Line 2 oven trays with baking paper.

02.

In a large bowl, toss capsicums, broccoli, onion and tomatoes with 2 tbsps oil. Season to taste.

03.

Spread vegetables in a single layer on 1 tray. Bake 20-25 mins until starting to soften. Add beans and bake a further 5 mins. Remove from oven. Cover and keep warm.

04.

Meanwhile, place fish on second tray. Spray with olive oil. Bake 8-10 mins until just cooked.

05.

Preheat a char grill on high. Rub bread with cut side of garlic and spray with olive oil. Char-grill bread 1-2 mins, each side, until crispy. Transfer to a plate. Cool, then tear into chunks.

06.

In a bowl, combine vegetables, torn bread, basil leaves, capers, vinegar and remaining oil, tossing gently. Serve swordfish with the panzanella salad.

TIP: Panzanella salad is a great way to use up a stale loaf.

Photo: James Moffatt