Sheet-Pan Panzanella Salad with Redfish

Ingredients

• Dressing

  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) store-bought sun-dried tomato pesto
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) honey

• Salad and Fish

  • 1/4 baguette, cut into thin slices 1/16 inch (2 mm) thick
  • 1 tbsp (15 ml) olive oil
  • 3/4 lb (340 g) redfish fillets or other white-fleshed fish without skin
  • 1 1/2 cups (210 g) cherry tomatoes, various colours, halved
  • 2 cups (50 g) baby spinach
  • 1 Lebanese cucumber, sliced into halfmoons
  • 1 shallot, sliced into thin rounds
  • 2 tbsp capers