Herby Crouton Fish Salad

Summer and salad seem to go hand in hand. Now that I can eat bread again I decided to treat myself to a few tasty croutons. I have not had croutons for years and I felt like it was time to make these beauties again. My dad would always make a Caesar salad with croutons. Normally he would make these himself and they were always delicious.

At the moment I have herbs growing in the garden so I added these to the pan while I cooked the croutons. It made them even more tasty than the one I remember. My son Ted also tired these and enjoyed them as well. The croutons were yummy in this salad but would also be good in a soup as well.

Do you enjoy croutons and is there a dish that you enjoy eating them in the most? Let me know in the comments below and please don’t forget to like and follow me.

Serves 1

Equipment

• Sharp knife
• Chopping board
• Grater
• Mixing bowl
• Baking tray
• Tablespoon
• Teaspoon
• Frying pan
• Salad mixing spoons
• Serving plate

Ingredients for the fish salad

• Cod or basa x 125g
• Cherry tomatoes x 6 -8
• Cucumber x 1/4
• Carrot x 1
• Rocket x 1 handful
• Fennel leaves x 1 handful
• Olive oil x 1 tbsp
• Apple cider vinegar x 2 tsp
• Salt and pepper to taste

Method for the fish salad

• Preheat the oven to 200°C or gas mark 6.
• Next cut the cherry tomatoes in half and pop them into a mixing bowl.
• Slice the cucumber lengthways and then slice the halves into quarters.
• Then slice the cucumber into small pieces.
• Grate the carrot and put these ingredients into the bowl.
• Cut the rocket and fennel and put these into the mixing bowl as well.
• Once the oven has preheated pop the fish onto a baking tray and cook for about 12 – 15 minutes.
• Or until the fish flakes away from itself.
• Remove from the oven and set to one side while cooking the croutons.

Ingredients for the croutons

• Bread x 1 slice
• Rosemary x 1 – 2 sprigs
• Oregano x 1 – 2 sprigs
• Thyme x 1 – 2 sprigs
• Olive oil x 1 – 2 tablespoons.

Method for the croutons

• Slice the bread into squares/cubes.
• Cut the herbs into small pieces.
• Put the frying pan onto a high heat on the hob.
• Add the oil to the base of the pan.
• When the pan is hot add in the herbs and fry for a few minutes.
• Or until you can smell the aroma from the herbs.
• Next add in the bread squares or cubes and fry in the oil.
• Fry the bread until golden on one side then turn over and fry the other side until golden.
• It should only take a couple of minutes on either side.
• Once cooked throw into the mixing bowl along with the salad.
• Now add the olive oil and vinegar and a touch of salt too.
• Mix these ingredients together.
• Put the salad onto a serving plate and add the fish on top.
• Then serve and enjoy.

Herby Crouton Fish Salad was a delicious meal that I enjoyed very much. My son Ted who is nine did ask to try one and then two! Ted really liked them so had an afternoon snack of croutons later on that day. These were easy to prepare and cook. They make a great lunch or even a nice snack as well. Both Ted and I have even eaten the croutons since the first attempt and it’s still a big thumbs up from us. These will keep in an airtight container for a day but it’s best they are eaten after two days. However you decide to eat this dish, as always, please enjoy. xxx