Baby fish fillets and gazpacho salsa

Baby fish fillets and gazpacho salsa. Photo / Ian Jones

Makes one platter

1 roasted red capsicum, peeled and cut into large squares
1 roasted yellow capsicum, peeled and cut into large squares
1 roasted green capsicum, peeled and cut into large squares
1/2 cucumber, peeled, deseeded and diced
2 sticks celery, finely diced
1 punnet cherry tomatoes, cut in half and crushed with the back of a spoon
2 tbsp sherry vinegar
1/2 cup extra-virgin olive oil
6 slices Vogel's bread, crusts removed and diced
150g salted butter, diced
600g gurnard fillets, cut into goujons

1. To make the gazpacho salsa, toss together the capsicums, cucumber, celery, cherry tomatoes, sherry vinegar and extra-virgin olive oil. Season with sea salt and freshly milled pepper.

2. In a saute pan, melt half the butter, toss in the Vogel's and fry until crisp. Drain on kitchen towel.

3. Add the remaining butter, season the gurnard with sea salt and fry until fillets are just cooked.

4. Place the fish on a platter, baste with the nut-brown butter, spoon over the salsa and scatter with the Vogel's croutons.