Marinated fish saladby Ray McVinne | Cuisine issue #156
For best results, begin this recipe the day before to allow time to marinate the fish.
600g skinned and boned firm white fish fillets (I used blue cod), thinly sliced diagonally across the grain
6 tablespoons Moscatel or white wine vinegar
3 bay leaves
3 cups torn, bite-sized pieces ciabatta
2 cloves garlic, finely chopped
8 tablespoons extra virgin olive oil
3 handfuls small radicchio leaves, or frisee or cos leaves
1 avocado, peeled, stoned, diced 2cm
1⁄2 cucumber, peeled, very thinly sliced
2 tablespoons capers
200g yellow or red cherry tomatoes, halved
Put the fish, 4 tablespoons of the vinegar and the bay leaves in a non-reactive bowl. Mix well then cover and refrigerate overnight or for at least 4 hours.
Preheat the oven to 200°C. Put the ciabatta in a roasting dish and add the garlic and half the oil. Season with salt and freshly ground black pepper and mix well then spread the ciabatta out in a single layer. Place in the oven for 8-10 minutes or until golden brown and crisp. Remove from the oven then set aside to cool.
Uncover the fish and discard the bay leaves. Drain well then stir in the remaining vinegar and oil. Taste and season.
Place the radicchio on a serving platter then arrange the fish, avocado, cucumber, capers, tomatoes and ciabatta on top. Serve.
Wine - A 2012 Marlborough sauvignon blanc.
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