Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio

No

Display Instagram Footer

Crispy Cod with a Gazpacho Salad




Our local shops are filled with these lovely flat peaches at the moment. I am not sure what they are called, but I have heard them called donut peaches too. They're so sweet and delicious . . . and well, flat. They look like regular peaches that have been squashed. They ripen beautifully on the countertop and I just can't get enough of them. They've been selling them locally for £1 a punnet and I find myself buying 2 punnets each time. So fresh and sweet and juicy.



You are probably wondering what the heck these peaches have to do with fish and salad. Well, nothing really. I was just saying how much I am enjoying them is all . . . I love summer food. Fresh and light and filled with delicious summery flavours.



Like this delicious Gazpacho Salad. Fresh cucumber, tomatoes, peppers, red onions and garlic in a tangy sherry vinegar and olive oil dressing, tossed together with home baked croutons . . . oh so scrummy, and quite healthy too. You don't need any special bread do this with. I just used a hunk of baguette we had leftover from when the missionaries were over for their tea the other day.



I simply pan fried a couple of chunky cod fillets to go along with it and we were set to go. A delicious tasty and light supper, put together in no time at all. With a couple of flat peaches for dessert we were both very happy. ☺ (Well Todd was looking for some potato or some such . . . I think I'll have to heat him up some soup or something to make of for it later on.) Me?? I'll probably have another lucious peach or two or three. ♥



*Crispy Cod with a Gazpacho Salad*
Serves 4
Printable Recipe

A deliciously fresh salad filled with lovely flavours served up with some cod, pan fried until crisp and golden brown on the outsides.

85g of rustic bread, torn into chunks
(about 1/4 of a baguette, about 2 cups)
4 TBS olive oil
4 large tomatoes, cut into chunks
1/2 English cucumber, cut into chunks
1 yellow sweet pepper, deseeded and cut into chunks
1/2 red onion, peeled and thinly sliced
2 TBS sherry vinegar
2 garlic, cloves, peeled and crushed
salt and black pepper
4 skinless boneless chunky cod fillets
2 TBS plain flour

Preheat the oven to 200*C/400*F/ gas mark 6.

Toss the bread cunks with 1 TBS of the olive oil and spread out on a baking sheet. Bake for 10 minutes, until golden brown. Remove from the oven and set aside.

Mix together the tomatoes, cucumber, pepper, and onion with 2 TBs of the oil, the vinegar and the garlic. Season well with salt and black pepper. Set aside.

Dust the cod fillets with some salt, pepper and a bit of flour, patting it on and shaking off any excess.

Heat the remaining TBS of olive oil in a large nonstick frying pan. Add the cod fillets and cook for 4 minutes, flip over and cook for another 1 to 2 minutes, until the fish is crispy and golden and cooked through.

Toss the croutons with the vegetable mixture. Divide between 4 plates and then top each with a crispy cod fillet. Serve immediately.
QuickEdit
Marie Rayner
4 Comments
Share :

4 comments:

  1. Hi Marie!
    In Spain we call those peaches "paraguayos", but I don't know why, they are one of my favourites....juicy and tasty!
    I love your blog and your wonderful recipes, thanks for sharing.
    Love from Spain!

    ReplyDelete
  2. What a lovely healthy meal..!

    Thank you!

    ReplyDelete
  3. Cod is my favorite fish - and paired with this - it sounds delightful :)
    Mary x

    ReplyDelete
  4. Those peaches are saturn peaches. I've never had them, but I've seen them.

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.

Follow @georgialoustudios