Panzanella with kingfish and goat's cheese

title="Panzanella with kingfish and goat's cheese"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Panzanella-with-kingfish-and-goat039s-cheese.jpg" srcset="https://img.taste.com.au/MLQjylG4/w720-h480-cfill-q80/taste/2016/11/panzanella-with-kingfish-and-goats-cheese-80703-1.jpeg 720w, https://img.taste.com.au/GiDprv2E/w643-h428-cfill-q90/taste/2016/11/panzanella-with-kingfish-and-goats-cheese-80703-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Panzanella with kingfish and goat's cheese"
/>

• 0:20 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Panzanella is an Italian bread salad.

Featured in
Nutrition information, Main recipes

Ingredients

• 1 small baguette or crusty bread, roughly torn


• 180ml (3/4 cup) olive oil


• 6 lemon thyme sprigs


• 2 red onions, cut into wedges


• 550g cherry truss tomatoes


• 60ml (1/4 cup) balsamic vinegar


• 600g kingfish (see tips) skinned, cut into 3cm pieces


• 1 celery heart, thinly sliced, leaves reserved


• 150g (1 cup) pitted kalamata olives, halved


• 220g soft goat’s cheese, crumbled


• 1 bunch basil, leaves picked


• Extra virgin olive oil, to drizzle

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  To make dressing, whisk together 60ml (1/4 cup) oil and balsamic vinegar in a small bowl, then season.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Low carb


• Low sugar

Nutrition

• 3413 kj

  Energy




• 58g

  Fat Total




• 15g

  Saturated Fat




• 8g

  Fibre




• 44g

  Protein




• 103mg

  Cholesterol




• 878.48mg

  Sodium




• 7g

  Carbs (sugar)




• 25g

  Carbs (total)

All nutrition values are per serve

Notes

Tips: We used John West Yellowtail Kingfish from supermarkets. You can substitute another firm-fleshed, skinless white fish, such as snapper.

For a lighter vegetarian meal, simply omit the kingfish.

• Author: Dominic Smith


• Image credit: William Meppem


• Publication: MasterChef

Source: taste.com.au