Crispy Fish Salad With Parsley and Ciabatta Croutons

Updated Aug. 27, 2025

Prep & Cook Time

• Total Time: 40 minutes (15 minutes prep, 25 minutes cook)

• Servings: 4

Ingredients

• 8 tablespoons extra-virgin olive oil, divided

• 4 (3–4 ounce) skin-on sea bass, branzino, or other flaky white fish fillets (12–16 ounces total), cut crosswise into halves

• Fine sea salt and freshly ground black pepper, for seasoning

• 4 ounces ciabatta bread (or similar crusty bread), torn into ¾-inch pieces

• 3 large shallots, thinly sliced into rounds (divided)

• 1½ tablespoons small capers, drained and patted dry

• ⅓ cup pine nuts

• ⅓ cup raisins (or currants, see substitutions)

• 6 garlic cloves, thinly sliced

• ½ cup sherry vinegar

• 2 packed cups fresh flat-leaf parsley leaves, roughly chopped

Preparation

Step 1: Prep Fish for Crispy Skin

Pat the fish fillets dry with paper towels to remove excess moisture (critical for crispy skin). Season both sides with ½ teaspoon salt and a generous grind of black pepper.

Step 2: Fry Fish to Crisp Skin

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil; when the oil shimmers (about 1–2 minutes), place half the fish fillets skin-side down. Cook undisturbed for 4 minutes, swirling the pan occasionally to ensure even cooking. Flip the fillets and cook for 10 seconds to crisp the skin, then transfer to a plate lined with paper towels to drain. Repeat with the remaining 2 tablespoons oil and the other half of the fish. Reserve the skillet with cooking oil for subsequent steps.

Step 3: Make Ciabatta Croutons

Reduce heat to medium, then add the torn ciabatta pieces and 2 tablespoons olive oil to the skillet. Season with ¼ teaspoon salt and stir constantly for 3 minutes until golden-brown on the outside but soft inside. Transfer the croutons to a large mixing bowl, along with half the sliced shallots.

Step 4: Toast Capers & Pine Nuts

Add the remaining 4 tablespoons olive oil to the skillet and heat for 30 seconds. Add the drained capers and cook 1 minute, stirring occasionally, until they stop spitting and edges crisp. Add pine nuts and fry 1 minute, stirring constantly, until lightly golden. Transfer capers and pine nuts to the mixing bowl with croutons (leave oil in the pan).

Step 5: Sauté Shallots, Raisins, Garlic & Vinegar

Add remaining shallots, raisins, garlic, ⅛ teaspoon salt, and black pepper to the pan. Cook 3–5 minutes over medium-high heat, stirring frequently, until shallots soften (pale color). Pour in sherry vinegar, reduce heat, and cook 2 minutes until reduced by half (syrupy consistency). Transfer to the mixing bowl with bread, capers, pine nuts, and parsley; stir to combine.

Step 6: Assemble the Salad

Transfer most of the breadcrumb mixture to a large plate. Arrange the crispy fish fillets on top, then sprinkle remaining mixture over the fish. Serve immediately.

Pro Tips & Substitutions

• Fish: Use branzino (mildest white fish); substitute cod/halibut for milder flavor.

• Crispy Skin: Pat fish dry; high heat and minimal stirring during the first 4 minutes ensure crisp skin.

• Sheet Pan Alternative: Line a baking sheet with parchment; toss bread/capers/pine nuts with oil, bake at 400°F (200°C) for 8–10 minutes. Bake fish at 450°F (230°C) for 10–12 minutes (skin-side down first).

• Raisins: Swap for currants for a deeper, less sweet flavor.

• Vinegar Reduction: Reduce until it coats the back of a spoon for concentrated acidity.

Reader Feedback

• “Trader Joe’s frozen branzino works great—thin cut crisps quickly. Add spinach for greens!”

• “Substituted sea bass with pork tenderloin strips; baked at 425°F (220°C) for 15 minutes—crispy and delicious!”

• “Outdoor grill hack: Use a cast-iron skillet over medium heat for even cooking without stovetop mess.”

Chef’s Note: For a lighter version, serve over a bed of arugula or romaine lettuce to balance textures.