Name: Sheet-Pan Panzanella Salad with Redfish
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 2 serving(s)
Ingredients: 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; 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

Preparation

Dressing
- In a large bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
Salad and Fish
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- On one side of the baking sheet, toss the bread with the oil. Season with salt and pepper. Bake for 6 minutes.
- Remove the baking sheet from the oven. Place the fish fillets on the other side of the baking sheet. Brush the fish with 2 tbsp (30 ml) of the dressing. Season with salt and pepper. Continue to bake for 10 minutes or until the fish is cooked through and the croutons are golden.
- Meanwhile, add the remaining ingredients to the bowl of dressing. Season with salt and pepper. Mix well. Add the croutons and mix gently.
- Divide the fish and salad between two plates. Serve immediately.

Sheet-Pan Panzanella Salad with Redfish

Categories

Ingredients

Dressing

Salad and Fish

Preparation

Dressing

Salad and Fish

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet