less than 30 mins
10 to 30 mins
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Preheat the oven to 180C/365F/Gas 4.
Heat an ovenproof frying pan over a medium heat and add one tablespoon of olive oil.
Add the pollock fillets, flesh-side down and cook for 2-3 minutes, until golden-brown.
Turn the fillets over and transfer to the oven to roast for 5-6 minutes, or until just cooked through.
Meanwhile, soak the stale bread in the red wine vinegar in a bowl.
Add the tomatoes, red onion, red pepper and garlic and stir together gently.
Add the basil and the olive oil and season, to taste, with salt and freshly ground black pepper.
To serve, spoon equal portions of the panzanella salad onto each plate. Place a piece of pollock alongside and drizzle with some of the salad juices.