- 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 1Preheat 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 2Meanwhile, 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 3To make dressing, whisk together 60ml (1/4 cup) oil and balsamic vinegar in a small bowl, then season.
- Step 4Heat 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 5Combine 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
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