Panzanella Salad and Sheet Pan Rockfish

Name: Panzanella Salad and Sheet Pan Rockfish
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups day-old bread (cut into 2 cm cubes); 3 cups cherry tomatoes (halved); 1 cup cucumber (diced); 1 medium red onion (thinly sliced); 1/2 cup basil leaves (torn); 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; to taste salt and pepper; 4 fillets rockfish (about 150 g each); 2 tablespoons olive oil; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1 teaspoon dried oregano; to taste salt and pepper

65 min 4 servings Easy

All Recipes

A delightful combination of traditional Italian Panzanella salad paired with tender, flaky sheet pan rockfish.

Prep

20 min

Cook

15 min

Total

65 min

Servings

Difficulty

Easy

This Panzanella Salad and Sheet Pan Rockfish recipe brings together the vibrant flavours of Italy with the freshness of the sea. Panzanella is a classic Tuscan salad that traditionally uses stale bread, tomatoes, and other fresh ingredients to create a refreshing dish perfect for summer. Paired with rockfish, a mild and flaky white fish, this dish becomes a complete meal that's both healthy and satisfying. The rockfish is cooked on a sheet pan, making it a convenient and easy option for a weeknight dinner.

Ingredients

Servings

Panzanella Salad

Sheet Pan Rockfish

Instructions

Prepare the Panzanella Salad

In a large bowl, combine the bread cubes, cherry tomatoes, cucumber, red onion, and basil leaves.

Pro tip: Ensure the bread is stale for a better texture.

Dress the Salad

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour over the salad and toss to combine.

Pro tip: Let the salad sit for at least 30 minutes to allow the flavours to meld.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Rockfish

Place the rockfish fillets on a sheet pan. Drizzle with olive oil, lemon zest, lemon juice, oregano, salt, and pepper.

Pro tip: Use parchment paper to prevent sticking and for easy cleanup.

Bake the Rockfish

Bake the rockfish in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Pro tip: Check the thickest part of the fillet with a thermometer.

Serve

Serve the baked rockfish alongside the Panzanella salad. Enjoy!

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Tips & Tricks

<ul><li>Use day-old bread for the best texture in your Panzanella salad.</li><li>Ensure the rockfish reaches an internal temperature of 145°F (63°C) for safe consumption.</li><li>Allow the salad to sit for at least 30 minutes to absorb flavours.</li><li>Customize the salad with your favourite vegetables for added variety.</li></ul>

Serving Suggestions

Serve this Panzanella Salad and Sheet Pan Rockfish with a crisp white wine, like Sauvignon Blanc, to complement the fresh, vibrant flavours. This dish can be made ahead; simply prepare the salad and marinate the fish in advance, then bake just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to two days. Enjoy the refreshing taste of this dish cold or gently reheated.