Pan Fried Tilapia with Panzanella

In the meantime, peel the onion and chop half into small cubes, about ½cm in size. Next chop the tomatoes and half the cucumber into similarly-sized small cubes. Finally, shred the basil leaves by slicing them very finely. Pop everything into a mixing bowl and toss together with the red wine vinegar, ¼ cup of olive oil, 1/4 tsp of salt and ¼ tsp of pepper. Set aside the tomato salad mixture.

Juice half the lemon and chop the parsley, setting both aside for later.

Now for the fish! On a plate mix the flour with ¼ tsp of salt and a pinch of ground black pepper. Coat the fish fillets in this flour mix and set aside.

Pop 1 tbsp of oil in a frying pan on medium-low heat and fry the fish for 3 mins. Carefully turn the fish over and fry for a further 2-3 mins. Tip: The fish should be lightly crisped on each side. Remove the fish from the pan and cover with foil to keep warm.

Give your pan a quick wipe with some kitchen paper to remove any excess flour bits (careful not to burn yourself!). Return the frying pan to the heat and add 1 tbsp of butter so it melts (if you have some! otherwise just use oil). Turn off the heat and fold in the chopped parsley and lemon juice.

Quickly toss the croutons into the lovely juicy tomato salad mixture and combine. There you have your panzanella!