Seafood Recipes

Panzanella With Kingfish And Goat'sCheese

Savour the freshness of Panzanella with Kingfish and Goat’s Cheese—light, zesty, and perfect for summer. Order premium kingfish from Pearl Seafoods today!

Panzanella With Kingfish And Goat's Cheese
4 People
Serves
20 Mins
Prep Time
20 Mins
Cook Time
Medium
Difficulty
Moroccan
Cuisine
ABOUT THIS

About This Recipe

Delight in our Panzanella with Kingfish and Goat's Cheese, a fresh and vibrant dish perfect for warm days. This salad features succulent kingfish portions, paired with crusty bread, ripe tomatoes, and creamy goat's cheese, all tossed in a zesty dressing. It's a great way to enjoy seasonal produce and healthy fish. Order premium kingfish portions online from Pearl Seafoods and bring this gourmet experience to your kitchen, making your meals both delicious and visually appealing.

Ingredients

  1. 1 x Kingfish fillet (approx. 150g each)
  2. 200g cherry tomatoes, halved
  3. 1 small red onion, cut into wedges
  4. ½ small baguette or sourdough loaf, torn into chunks
  5. 120g goat's cheese, crumbled
  6. 1 stick celery, thinly sliced
  7. ¼ cup pitted black olives
  8. 2 tbsp fresh basil leaves
  9. 1 tbsp lemon thyme leaves
  10. 120ml extra virgin olive oil (divided)
  11. 1 tbsp balsamic vinegar
  12. Salt and pepper, to taste

Method

  1. Preheat the oven to 200°C. Toss the bread with 2 tablespoons of oil and lemon thyme on an oven tray, then season with salt and pepper. Bake for 12 minutes or until crisp and golden.
  2. Meanwhile, combine onions, tomatoes, and 1 tablespoon of oil in a large roasting pan. Roast for 12 minutes or until the onions are soft and the tomatoes are blistered.
  3. To make the dressing, whisk together 60ml (1/4 cup) of oil and balsamic vinegar in a small bowl, then season.
  4. Heat the remaining 60ml (1/4 cup) of oil in a large frying pan over high heat. Add the kingfish and cook for 2 minutes, then turn over and cook for a further 2 minutes or until just cooked.
  5. Combine celery, olives, half the cheese, basil, three-quarters of the bread, tomato mixture, kingfish, and dressing in a large bowl. Scatter with the remaining bread and cheese. Drizzle with extra virgin
    olive oil to serve.
From Our Kitchen

Chef's Tip

Kingfish is best served just cooked, with the flesh still moist and delicate in the center. In a fresh panzanella salad, balance is everything — crispy toasted bread, sweet roasted tomatoes, creamy goat’s cheese, and premium kingfish should all complement one another without competing. Finish with the dressing right before serving to keep the salad vibrant, textured, and full of fresh Mediterranean-style flavour.

FEATURED

Featured Product

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NUTRITION

Nutrition Per Serving

  • Calories 405 kcal
  • Total Fat 23.0 g
  • Total Carbohydrate 24.0 g
  • Protein 28.0 g
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