Floured Flathead & Panzanella Salad
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...