Panzanella With Kingfish And Goat's Cheese

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.

Recipe Information

Serves

4 people

Preparation

20 minutes

Cooking

20 minutes

Difficulty

Moderate

Ingredients

1 small baguette or crusty bread, roughly torn
180ml (3/4 cup) olive oil
6 lemon thyme sprigs
2 red onions, cut into wedges
550g cherry truss tomatoes
60ml (1/4 cup) balsamic vinegar
600g kingfish (see tips), skinned and cut into 3cm pieces
1 celery heart, thinly sliced, leaves reserved
150g (1 cup) pitted kalamata olives, halved
220g soft goat’s cheese, crumbled
1 bunch basil, leaves picked
Extra virgin olive oil, to drizzle

Steps

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.
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.
To make the dressing, whisk together 60ml (1/4 cup) of oil and balsamic vinegar in a small bowl, then season.
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.
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.

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