Panzanella is a Tuscan bread salad – a brilliant way of using day-old bread, which soaks up the tomato juices and dressing to become this savoury, flavoursome component that is far more than the sum of its parts. Paired with crispy floured flathead, it becomes a complete and beautiful meal. The contrast of the crispy fish and the soft, flavour-soaked bread is just wonderful.
Make the panzanella first and let it sit for at least 20 minutes before serving – the longer it sits, the better it gets.
Floured Flathead & Panzanella Salad
Serves 4
You'll need
- 600 g flathead fillets, pin-boned
- plain flour, seasoned with salt and pepper, for dusting
- vegetable oil, for frying
- salt flakes
- lemon wedges, to serve
Panzanella
- 4 thick slices day-old sourdough or ciabatta, torn into chunks
- 500 g ripe tomatoes, roughly chopped
- 1 Lebanese cucumber, roughly chopped
- ½ red onion, finely sliced
- large handful of basil leaves, roughly torn
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- salt flakes and freshly ground black pepper
How to make it
For the panzanella, combine the torn bread, tomatoes, cucumber, red onion and basil in a large bowl. Drizzle with the olive oil and red wine vinegar and toss well. Season generously with salt and pepper. Set aside for at least 20 minutes for the bread to absorb the juices.
Pat the flathead fillets dry and dust in the seasoned flour, shaking off excess. Heat a good amount of oil in a frying pan over medium–high heat. Fry the flathead for 2–3 minutes each side until golden and cooked through. Drain on paper towel and season with salt flakes.
Serve the crispy flathead alongside the panzanella with lemon wedges.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.