Name: Tuscan fish salad
Cook time: 24 min
Total time: 24 min
Yield: 4
Ingredients: 1 x 480g Sealord Hoki 3 Seed fillets; 2 small red onions; 12 small tomatoes cut in quarters; 2 large capsicums thinly sliced; 10 anchovy fillets, chopped (optional); 1/2 cup basil leaves; vinegar or lemon juice to dress

Tuscan fish salad

This fish salad is a modern take on traditional Tuscan panzanella, which combines tomatoes with anchovies, red onion and usually stale bread - but in this case crumbed Sealord fish pieces!

Purchase Sealord products at participating retailers.

Ingredients

1 x 480g Sealord Hoki 3 Seed fillets

2 small red onions

12 small tomatoes cut in quarters

2 large capsicums thinly sliced

10 anchovy fillets, chopped (optional)

1/2 cup basil leaves

vinegar or lemon juice to dress

Method

1.Heat the oven to 200°C.

2.Place the Sealord hoki fillets on a baking tray and bake for 12 minutes each side.

3.Put the onions in a bowl with tomatoes, capsicums, capers and anchovies.

4.Dress with oil and vinegar or lemon juice. Season with salt and pepper.

5.When the fish is cooked, cut into pieces and arrange over the salad then scatter with basil leaves.

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