Summary

Ingredients

• 150 g white bread
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 3 tablespoon olive oil
• 2 tomato (s)
• 60 g olives, black, pitted
• 0.5 ½ cucumber (s)
• 1 bunch basil
• Balsamic vinegar
• olive oil
• 8 cod fillet (s) (approx. 60 g each)
• salt and pepper

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Instructions

1. Cut the white bread into 1 cm cubes and toast. Wash and clean the peppers and cut into strips. Wash the tomatoes and cut into small cubes. Quarter the olives. Halve the cucumber and cut into slices. Wash the basil and cut into fine strips.
2. Mix the peppers, tomatoes, olives and cucumber in a bowl. Marinate with salt, pepper, basil, olive oil and balsamic vinegar.
3. Season the cod fillets with salt and pepper and cut into the skin. Heat 2 tablespoons of olive oil in a pan. Fry the cod fillets on the skin side, turn them over and fry them briefly on the other side.
4. Mix the toasted bread cubes into the salad, arrange on plates and top with cod fillets.