Crispy fish with gazpacho salad

Indulge in a flavorful Crispy Fish with refreshing Gazpacho Salad. This culinary delight boasts a harmonious blend of textures and tastes.

Ingredients:

• 2 slices of white bread torn into chunks
• 1/3 cup olive oil
• 4 large tomatoes coarsely chopped
• 1 yellow capsicum seeded and coarsely chopped
• 1/2 red onion thinly sliced
• 2 tablespoons sherry vinegar
• 2 crushed garlic cloves
• 4 skinless firm white boneless fish fillets

Instructions:

1. Preheat the oven to 390F or 355F with a fan. Spread the bread pieces on a baking sheet. Drizzle them with 1 tablespoon of oil. Bake for about 10 minutes until they are crunchy and golden brown.
2. While the bread is baking, combine tomatoes, cucumber, bell pepper, and onion with 2 tablespoons of oil, sherry vinegar, and garlic in a large bowl. Season the mixture with salt and pepper to taste.
3. In a large non-stick skillet, heat the rest of the oil over medium heat. Cook the fish for 2-3 minutes on each side until they turn golden and are fully cooked.
4. Mix the toasted bread cubes into the salad. Serve the salad on plates and place the cooked fish on top.

Summary:

• Calories: 1421 kcal
• Fat: 84 g
• Protein: 107 g
• Carbs: 66 g
• Potassium: 3308 mg
• Magnesium: 239 mg