Fish with courgette and capsicum panzanella salad

This panzanella salad recipe sees traditional tomatoes swapped for summer favourites courgette and capsicum. Serve with fresh fish and lemon wedges for a delicious meal that's ready in just 30 minutes

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 4 courgettes, roughly chopped
  • 1 red capsicum, cut into 1cm strips
  • 1 red onion, thinly sliced
  • 1/2 cup green olives
  • 2 tablespoon olive oil
  • 220 gram sourdough bread, torn into chunks
  • 4 x 150g firm white fish fillets
  • 2 tablespoon red wine vinegar
  • 1 cup fresh basil leaves, roughly chopped
  • lemon wedges to serve


  • 1
    Preheat oven to moderate, 180°C. Line 2 large oven trays with baking paper.
  • 2
    In one tray, toss courgette, capsicum, onion, olives and half the oil. Toss bread and extra oil on remaining tray. Bake for 15 minutes, tossing halfway, or until vegetables are just cooked and bread is golden.
  • 3
    In a large, oiled frying pan, cook fish skin-side down for 2-3 minutes on high. Turn and cook for 1-2 minutes or until cooked through. Season.
  • 4
    Toss vegetables with bread, vinegar and basil. Season. Serve with fish, accompanied with lemon wedges.