Gazpacho salad with crispy pollock

• white bread↗85g g

  torn into chunks

• olive oil↗4 tbsp tbsp
• 4 large tomatoes↗

  cut into chunks

• ¾ cucumber

  cut into chunks

• 1 yellow pepper↗

  deseeded, cut into chunks

• ½ red onion

  thinly sliced

• sherry vinegar↗2 tbsp tbsp
• 2 garlic cloves↗

  crushed

• 4 skinless pollock↗

  fillets

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Scatter the bread over a baking tray, toss with 1 tbsp oil, then bake for 10 mins until crisp and golden. Meanwhile, mix together the tomatoes, cucumber, pepper and onion with another 2 tbsp oil, the sherry vinegar and crushed garlic, then season well.

2. 2

   Heat a large, non-stick frying pan. Add the oil and, once hot, fry the fish for 4 mins until golden. Flip the fillets over and continue cooking for another 1-2 mins until the fish is cooked through.

3. 3

   Quickly mix the croutons with the rest of the salad, divide between four plates and serve the fish alongside.