Cod on Ligurian bread salad

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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