Panzella Fish Stick Salad
Give yourself a chef’s kiss when you take a bite of Taylor Golub’s Panzanella salad. With simple homemade croutons, fresh mozzarella, and Gorton’s Fish Sticks baked to perfection, your tastebuds will get a tour of Italy without the jetlag.
Ingredients
Gorton's seafood
1 bag of Gorton’s Fish Sticks
3-4 pieces of torn sourdough bread
Salt and pepper to taste
1 cup of halved cherry tomatoes
½ cup diced mozzarella cheese
¼ cup sliced red onion
1 tsp. Italian seasoning
1 tbsp. drained capers
¼ cup torn basil
1 grated garlic clove
¼ cup chopped banana peppers
⅓ cup chopped parsley
Champagne vinaigrette (or choice)
Preparation
Step 1
Cook eight Fish Sticks according to package instructions.
Step 2
Tear up 3-4 pieces of sourdough bread. Season with salt & pepper and drizzle with olive oil.
Step 3
Toss together and cook with the fish sticks for 10-12 minutes, or until golden.
Step 4
Into a large bowl, add 1 cup of halved cherry tomatoes, 1/2 cup diced mozzarella cheese, 1/4 cup sliced red onion, and all of the toasted bread.
Step 5
Season with 1 tsp. of Italian seasoning and salt & pepper.
Add in 1 tbsp. of drained capers, 1/4 cup torn basil, 1 grated garlic clove, and 1/4 cup chopped banana peppers.
Step 6
Slice the fish sticks in half and add to the vegetables then sprinkle in 1/3 cup chopped parsley. Taste for seasoning then pour in your favorite champagne vinaigrette then toss together and enjoy!
Featured product
Crunchy Breaded Fish Sticks
