Panzanella with kingfish and goat's cheese

Panzanella with kingfish and goat's cheese
  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Panzanella is an Italian bread salad.

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Nutrition information, Main recipes


  • 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, 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


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

  • Low carb
  • Low sugar


  • 3413 kj


  • 58g

    Fat Total

  • 15g

    Saturated Fat

  • 8g


  • 44g


  • 103mg


  • 878.48mg


  • 7g

    Carbs (sugar)

  • 25g

    Carbs (total)

All nutrition values are per serve


Tips: We used John West Yellowtail Kingfish from supermarkets. You can substitute another firm-fleshed, skinless white fish, such as snapper.

For a lighter vegetarian meal, simply omit the kingfish.

  • Author: Dominic Smith
  • Image credit: William Meppem
  • Publication: MasterChef



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