Crispy Fish Salad With Parsley and Ciabatta Croutons
Updated Aug. 27, 2025
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons extra-virgin olive oil, divided
- 4(3- to 4-ounce) skin-on sea bass, branzino or other flaky white fish fillets (12 to 16 ounces total), halved crosswise
- Fine sea salt and black pepper
- 4ounces ciabatta (or similar), torn into ¾-inch pieces
- 3large shallots, thinly sliced into rounds
- 1½tablespoons small capers, strained and patted dry
- ⅓cup pine nuts
- ⅓cup raisins
- 6garlic cloves, thinly sliced
- ½cup sherry vinegar
- 2(packed) cups parsley leaves
Nutritional analysis per serving (4 servings)
588 calories; 38 grams fat; 5 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 7 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 27 grams protein; 710 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add 2 tablespoons oil to a large, nonstick skillet on medium-high heat. Season the fish on both sides with ½ teaspoon salt and place half the fish in the pan, skin side down, to fry for 4 minutes, carefully swirling the pan occasionally, until nearly cooked through. Flip the fish — you should have a golden crispy skin — and cook for another 10 seconds, then transfer to a plate. Repeat with 2 more tablespoons oil and the remaining fish. Keep the oil in the pan.
- Step 2
Add the bread and ¼ teaspoon salt and cook for 3 minutes, stirring often, until golden on the outside but still soft. Transfer the croutons to a large mixing bowl, along with half the shallots.
- Step 3
Wipe out the pan and reduce the heat to medium. Add the remaining 4 tablespoons oil and heat for 30 seconds, then add the capers and cook for 1 minute, until they stop spitting and the edges have started to crisp. Add the pine nuts and fry for 1 minute, stirring often, just until lightly golden. Use a slotted spoon to transfer the pine nuts and capers to the bowl with the bread mixture, leaving as much oil in the pan as possible.
- Step 4
Add the remaining shallots, plus the raisins, garlic, ⅛ teaspoon salt and a good grind of pepper to the pan. Increase the heat to medium-high and cook for 3 to 5 minutes, stirring frequently, until the shallots have softened but have not taken on color. Add the vinegar and cook for another 2 minutes, until reduced by half, then transfer everything to the bowl along with the parsley and mix to combine.
- Step 5
Transfer most of the bread crumb mixture to a large plate and top with the fish, then sprinkle any remaining mixture from the bowl over the top.
Private Notes
Comments
Branzino is not fishy. It’s one of the mildest white fishes available. Bluefish and mackerel could properly called fishy, but not branzino. Don’t use shrimp as per the other suggestion. The whole point of this recipe is the crispy fish skin.
This is a really nice concept and collection of flavors if you lay it all on a bed of hearty romaine or tender spinach for veg and balance. And while my mouth loves the idea of sea bass, my wallet won't tolerate it, but I find that either crispy chickpeas or strips cut from a tender pork roast work beautifully for the protein.
I used the frozen branzino fillets from Trader Joe's, thin enough to cook in 4 minutes, and their white gluten-free sandwich bread. Also used currants instead of raisins, which are used in the Zuni chicken recipe on which this is based. Absolutely delicious recipe!
The meal was delicious, but the stovetop was a mess! Any suggestions for turning this into a sheet pan recipe?
I abhor raisins but loved the spirit of this recipe. I substituted golden berries - they work brilliantly and pretty too!
Substituted grouper!! Maybe best fish recipe of all time! Fabulous flavors!!