Paradeiser Bread Salad with Codfish

1. rinse tomatoes, clean, cut in half into 1 cm thick slices. Clean lettuce, rinse, drain and roughly pluck. Quarter onions, cut lengthwise into narrow slices.

Cut bread into cubes, toast in 1 tablespoon hot oil until golden brown, season lightly with salt. Pluck basil leaves. Roast pine nuts in a frying pan without fat until golden brown, cool down.

Season fish with salt. Heat 3 tbsp oil and vermouth in a saucepan, add fish, cover and simmer for 4-5 min until slightly tender.

Stir remaining oil, vinegar, 2 tbsp salt, water, pepper and 1 pinch sugar. Add lettuce, tomatoes, onions, basil, croutons and pine nuts. Drizzle the lukewarm fish with the cooking juices, cut into pieces and add to the lettuce.

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