One of the most versatile white fish recipes you could find.
This would be good with cod, haddock, pollack - any type of fish really.
Also the salad would be good to go with a roast chicken or joint of meat - maybe shouldn't mention that here :-)
When you're making the croutons, set a timer - 10 minutes goes very quickly and you don't want a charcoal offering. This is a really simple way of making garlic croutons which you can make in quantity and store in a jar for topping off salads and soups.
Cod with Summer Salad
4 slices white bread cut into chunks
4 tbspn olive oil
4 ripe tomatoes
1 small cucumber
1 red onion
2 tbspns white wine vinegar
2 garlic cloves or garlic salt to taste
4 cod or other white fish fillets
Heat the oven to 200C Gas Mark 6.
Put 1 tbspn oil in a bowl and add one of the garlic cloves or some garlic powder/salt.
Tip in the bread cubes and mix thoroughly to coat.
Put the bread on a baking tray and cook for about 10 minutes - the croutons should be crisp and golden by then.
Put 2 tbspns of olive oil, the wine vinegar and garlic in a screw top jar and shake to mix.
Chop up the salad ingredients and put in a bowl, then pour the dressing over.
Heat up a frying pan, brush with oil and when it's hot, add the cod fillets.
Cook for about 4 minutes, then turn and cook another minute or so until the fish is firm to the touch.
Serve with the salad topped with croutons and the fish.
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By Liz Alderson, Mar 30, 2016
A really easy salad topped with warm cod and croutons. Lovely for a summer outdoor meal, cook on the grill or barbecue or serve indoors. A great way of making garlic croutons as well which you can store in a jar.
Prep Time: 10 minutes
Cook time: 10 minutes
Main Ingredient: bread, cod, salad, oil