Crispy Fish Salad With Parsley and Ciabatta Croutons

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.