- Cook Time: 5 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 296
- Carbohydrate Content: 19g
- Fat Content: 13g
- Fiber Content: 3g
- Protein Content: 27g
- Saturated Fat Content: 2g
- Sodium Content: 0.67g
- Sugar Content: 9g
Gazpacho salad with crispy pollock Recipe
Gazpacho salad with crispy pollock is a Dopamine diet recipe for 4 people, takes only 15 mins; recipe has bread, olive oil and tomato.
Ingredients
- Garlic Clove - 2 garlic cloves, crushed
- Olive Oil - 4 tbsp olive oil
- Onion - 1/2 red onion, thinly sliced
- Pepper - 1 yellow pepper, deseeded, cut into chunks
- Tomato - 4 large tomatoes, cut into chunks
- Cucumber - 3/4 cucumber, cut into chunks
- Bread - 85g white bread, torn into chunks
- Sherry Vinegar - 2 tbsp sherry vinegar
- Pollock - 4 skinless pollock fillets
Instructions
- 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.
- 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.
- Quickly mix the croutons with the rest of the salad, divide between four plates and serve the fish alongside.