Gazpacho Salad with Crispy Pollock Recipe

In a shallow dish, mix together flour, salt, and black pepper. Dredge the pollock fillets in the flour mixture, shaking off any excess.

Heat vegetable oil in a large skillet over medium-high heat. Cook the pollock fillets for 3-4 minutes per side, or until crispy and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, basil, parsley, and minced garlic.

In a small bowl, whisk together extra virgin olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine.

Divide the salad among serving plates and top each with a crispy pollock fillet.

Serve immediately and enjoy!