Panzanella with kingfish and goats cheese

Panzanella is an Italian bread salad.

Recipe «Panzanella with kingfish and goats cheese» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small baguette or crusty bread, roughly torn, 180ml olive oil, 6 lemon thyme sprigs, 2 red onions, cut into wedges, 550g cherry truss tomatoes , 60ml balsamic vinegar, 600g kingfish skinned, cut into 3cm pieces, 1 celery heart, thinly sliced, leaves reserved , 150g pitted kalamata olives, halved, 220g soft goat’s cheese, crumbled, 1 bunch basil, leaves picked, Extra virgin olive oil, to drizzle.

Ingredients:

• 1 small baguette or crusty bread, roughly torn 
• 180ml olive oil 
• 6 lemon thyme sprigs 
• 2 red onions, cut into wedges 
• 550g cherry truss tomatoes 
• 60ml balsamic vinegar 
• 600g kingfish skinned, cut into 3cm pieces 
• 1 celery heart, thinly sliced, leaves reserved 
• 150g pitted kalamata olives, halved 
• 220g soft goat’s cheese, crumbled 
• 1 bunch basil, leaves picked 
• Extra virgin olive oil, to drizzle 

Instructions

1. Preheat oven to 200C. Toss bread with 2 tablespoons oil and lemon thyme on an oven tray, then season with salt and pepper. Bake for 12 minutes or until crisp and golden.
2. Meanwhile, combine onions, tomatoes and 1 tablespoon oil in a large roasting pan. Roast for 12 minutes or until onions are soft and tomatoes are blistered.
3. To make dressing, whisk together 60ml (1/4 cup) oil and balsamic vinegar in a small bowl, then season.
4. Heat remaining 60ml (1/4 cup) oil in a large frying pan over high heat. Add kingfish and cook for 2 minutes, then turn over and cook for a further 2 minutes or until just cooked.
5. Combine celery, olives, half the cheese, basil, three-quarters of bread, tomato mixture, kingfish and dressing in a large bowl. Scatter with remaining bread and cheese. Drizzle with extra virgin olive oil to serve.