Wholegrain fish with winter panzanella

A winter twist on the classic Italian Panzanella is the perfect evening dinner as the seasons get colder. We have added roasted Cauliflower to replace tomatoes, this recipe is a good way to use up leftovers, as it can even be made using stale bread.
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300 grams Green Isle Frozen Cauliflower

100 ml extra virgin olive oil

100 grams ciabatta, roughly torn into bite sized pieces

3 garlic cloves, finely sliced

4 anchovies, finely chopped

35 grams raisins, soaked in just-boiled water and drained

1 tablespoon capers, rinsed

4 tablespoons flat leaf parsley,  roughly chopped

4 tablespoon fresh chives, chopped

1 teaspoon white wine vinegar

juice of ½ a lemon


  1. Steam the cauliflower until it’s just tender, then set aside.
  2. Preheat the oven to 200 C / 180 C fan and place 4 fillets Donegal Catch wholegrain fish on one tray and place the cauliflower on a separate tray. Bake both in the oven for 25 minutes until the fish is cooked through and the cauliflower is slightly golden all over.
  3. Whilst they are cooking, heat a glug of olive oil in a large frying pan. Fry the bread over a medium heat until golden all over, you may need to do this is batches.
  4. Remove the bread from the pan and place into a large bowl then add another glug of olive oil and add the garlic and anchovies to the pan. Fry for 2 minutes, making sure the garlic doesn’t get too dark. It should be golden, not brown.
  5. Tip into the bowl with the bread and add the raisins, capers, parsley and chives.
  6. When the fish and cauliflower are done, put the cauliflower in the bowl with the bread mixture, add the vinegar and lemon juice and toss everything together with a small amount of seasoning. Serve warm with the wholegrain fish.

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