Lemon Caper Butter Fish with Summer Panzanella

Steps

1. oven to 180°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss diced bread with a drizzle of olive oil on prepared tray. Season with salt and pepper and bake for 15–20 minutes or until crispy.
3. In a small bowl, combine vinegar, sugar and red onion and stir to coat. Set aside to pickle for about 15 minutes. Place beans in a medium, heat-proof bowl and cover with boiling water. Leave for 2 minutes then drain and rinse under cold water. Cut cherry tomatoes in half; thinly slice capsicum and place all in a large bowl with drained green beans.
4. Pat fish dry with paper towels, remove any remaining scales or bones and season with salt. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook fish for 2 minutes on one side, then flip over and cook a further 1 minute or until just cooked through. Remove from pan and set aside, covered with foil, to rest for a few minutes. Keep pan on heat.
5. Add butter to pan and when it starts to bubble, add capers and cook for about 30 seconds. Add lemon juice and turn off heat. The butter should turn slightly brown.
6. Drain onion (reserving the pickling liquid) and add to bowl with vegetables. Gently toss with extra-virgin olive oil, 1 tablespoon of the reserved pickling liquid and croutons. Scatter over basil leaves.
7. Divide fish between plates, spoon over lemon caper butter and serve panzanella salad on the side.