Crispy Fish Salad With Parsley and Ciabatta Croutons Recipe

[
  {
    "@context": "http://schema.org",
    "@id": "nyt://recipe/a6759d79-75c5-510f-94fe-e3911986e931",
    "@type": "Recipe",
    "mainEntityOfPage": {
      "@id": "https://cooking.nytimes.com/recipes/1027275-crispy-fish-salad-with-parsley-and-ciabatta-croutons",
      "@type": "WebPage",
      "name": "Crispy Fish Salad With Parsley and Ciabatta Croutons"
    },
    "url": "https://cooking.nytimes.com/recipes/1027275-crispy-fish-salad-with-parsley-and-ciabatta-croutons",
    "name": "Crispy Fish Salad With Parsley and Ciabatta Croutons",
    "description": "Inspired by the legendary Zuni Café chicken salad, this version swaps poultry for crisp-skinned white fish, pairing it with a lively mix of textures and bold, sweet-sour flavors. Torn ciabatta  croutons soak up a sherry vinegar dressing, punctuated by capers, pine nuts and raisins for sharpness, crunch and sweetness. Softened shallots and garlic add depth, while parsley keeps everything fresh. It’s a dish that feels both effortless and layered, a bright, satisfying lunch or a starter that’s sure to impress.",
    "author": {
      "@type": "Person",
      "name": "Yotam Ottolenghi"
    },
    "image": [
      {
        "@id": "nyt://image/ba79eb48-851e-56e1-a433-77ef0c736904#videoSixteenByNineJumbo1600",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-videoSixteenByNineJumbo1600.jpg",
        "creditText": "David Malosh for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.",
        "dateModified": "2025-08-26T15:37:19.905Z",
        "datePublished": "2025-08-26T15:37:19.905Z",
        "height": "900",
        "representativeOfPage": true,
        "uploadDate": "2025-08-26T15:37:19.905Z",
        "url": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-videoSixteenByNineJumbo1600.jpg",
        "width": "1600"
      },
      {
        "@id": "nyt://image/ba79eb48-851e-56e1-a433-77ef0c736904#googleFourByThree",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-googleFourByThree.jpg",
        "creditText": "David Malosh for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.",
        "dateModified": "2025-08-26T15:37:19.905Z",
        "datePublished": "2025-08-26T15:37:19.905Z",
        "height": "600",
        "representativeOfPage": true,
        "uploadDate": "2025-08-26T15:37:19.905Z",
        "url": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-googleFourByThree.jpg",
        "width": "800"
      },
      {
        "@id": "nyt://image/ba79eb48-851e-56e1-a433-77ef0c736904#mediumSquareAt3X",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-mediumSquareAt3X.jpg",
        "creditText": "David Malosh for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.",
        "dateModified": "2025-08-26T15:37:19.905Z",
        "datePublished": "2025-08-26T15:37:19.905Z",
        "height": "1800",
        "representativeOfPage": true,
        "uploadDate": "2025-08-26T15:37:19.905Z",
        "url": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-mediumSquareAt3X.jpg",
        "width": "1800"
      }
    ],
    "prepTime": "PT15M",
    "cookTime": "PT25M",
    "totalTime": "PT40M",
    "recipeYield": "4 servings",
    "recipeCuisine": "",
    "recipeCategory": "dinner, lunch, seafood, main course",
    "keywords": "caper, ciabatta, olive oil, parsley, salad, sea bass",
    "aggregateRating": {
      "@type": "AggregateRating",
      "ratingValue": 5,
      "ratingCount": 5
    },
    "nutrition": {
      "@context": "http://schema.org",
      "@type": "NutritionInformation",
      "calories": 588,
      "unsaturatedFatContent": "30 grams",
      "carbohydrateContent": "39 grams",
      "cholesterolContent": null,
      "fatContent": "38 grams",
      "fiberContent": "5 grams",
      "proteinContent": "27 grams",
      "saturatedFatContent": "5 grams",
      "sodiumContent": "710 milligrams",
      "sugarContent": "15 grams",
      "transFatContent": "0 grams"
    },
    "recipeIngredient": [
      "8 tablespoons extra-virgin olive oil, divided",
      "4 (3- to 4-ounce) skin-on sea bass, branzino or other flaky white fish fillets (12 to 16 ounces total), halved crosswise",
      "Fine sea salt and black pepper",
      "4 ounces ciabatta (or similar), torn into 3/4-inch pieces",
      "3 large shallots, thinly sliced into rounds",
      "1 1/2 tablespoons small capers, strained and patted dry",
      "1/3 cup pine nuts",
      "1/3 cup raisins",
      "6 garlic cloves, thinly sliced",
      "1/2 cup sherry vinegar",
      "2 (packed) cups parsley leaves"
    ],
    "recipeInstructions": [
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      }
    ],
    "publisher": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "datePublished": "2025-08-26T00:00:00.000Z",
    "dateModified": "2025-08-27T16:07:30.000Z",
    "review": [],
    "copyrightHolder": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "copyrightYear": 2025
  },
  {
    "@context": "https://schema.org",
    "@id": "https://cooking.nytimes.com/recipes/1027275-crispy-fish-salad-with-parsley-and-ciabatta-croutons",
    "@type": "WebPage",
    "author": {
      "@type": "Person",
      "name": "Yotam Ottolenghi"
    },
    "copyrightHolder": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "copyrightYear": 2025,
    "description": "Inspired by the legendary Zuni Café chicken salad, this version swaps poultry for crisp-skinned white fish, pairing it with a lively mix of textures and bold, sweet-sour flavors. Torn ciabatta  croutons soak up a sherry vinegar dressing, punctuated by capers, pine nuts and raisins for sharpness, crunch and sweetness. Softened shallots and garlic add depth, while parsley keeps everything fresh. It’s a dish that feels both effortless and layered, a bright, satisfying lunch or a starter that’s sure to impress.",
    "hasPart": {
      "@type": "WebPageElement",
      "cssSelector": ".recipe",
      "isAccessibleForFree": false
    },
    "isAccessibleForFree": false,
    "isPartOf": {
      "@type": "Product",
      "name": "NYT Cooking",
      "productID": "cooking.nytimes.com:basic"
    },
    "name": "Crispy Fish Salad With Parsley and Ciabatta Croutons",
    "primaryImageOfPage": [
      {
        "@id": "nyt://image/ba79eb48-851e-56e1-a433-77ef0c736904#videoSixteenByNineJumbo1600",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-videoSixteenByNineJumbo1600.jpg",
        "creditText": "David Malosh for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.",
        "dateModified": "2025-08-26T15:37:19.905Z",
        "datePublished": "2025-08-26T15:37:19.905Z",
        "height": "900",
        "representativeOfPage": true,
        "uploadDate": "2025-08-26T15:37:19.905Z",
        "url": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-videoSixteenByNineJumbo1600.jpg",
        "width": "1600"
      },
      {
        "@id": "nyt://image/ba79eb48-851e-56e1-a433-77ef0c736904#googleFourByThree",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-googleFourByThree.jpg",
        "creditText": "David Malosh for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.",
        "dateModified": "2025-08-26T15:37:19.905Z",
        "datePublished": "2025-08-26T15:37:19.905Z",
        "height": "600",
        "representativeOfPage": true,
        "uploadDate": "2025-08-26T15:37:19.905Z",
        "url": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-googleFourByThree.jpg",
        "width": "800"
      },
      {
        "@id": "nyt://image/ba79eb48-851e-56e1-a433-77ef0c736904#mediumSquareAt3X",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-mediumSquareAt3X.jpg",
        "creditText": "David Malosh for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.",
        "dateModified": "2025-08-26T15:37:19.905Z",
        "datePublished": "2025-08-26T15:37:19.905Z",
        "height": "1800",
        "representativeOfPage": true,
        "uploadDate": "2025-08-26T15:37:19.905Z",
        "url": "https://static01.nyt.com/images/2025/08/26/multimedia/31EATrex-crispy-fish-salad-blvf/31EATrex-crispy-fish-salad-blvf-mediumSquareAt3X.jpg",
        "width": "1800"
      }
    ],
    "publisher": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "url": "https://cooking.nytimes.com/recipes/1027275-crispy-fish-salad-with-parsley-and-ciabatta-croutons"
  },
  {
    "@context": "https://schema.org",
    "@id": "https://cooking.nytimes.com/#publisher",
    "@type": "Organization",
    "alternateName": [
      "nytimes cooking",
      "New York Times Cooking"
    ],
    "diversityPolicy": "https://www.nytco.com/company/diversity-and-inclusion/",
    "ethicsPolicy": "https://www.nytco.com/company/standards-ethics/",
    "foundingDate": "2014-09-17",
    "logo": {
      "@type": "ImageObject",
      "contentUrl": "https://static01.nyt.com/applications/cooking/623885b/assets/SiteLogoBlack-112x112.svg",
      "creditText": "NYT Cooking",
      "height": "112",
      "url": "https://static01.nyt.com/applications/cooking/623885b/assets/SiteLogoBlack-112x112.svg",
      "width": "112"
    },
    "name": "NYT Cooking",
    "parentOrganization": {
      "@id": "https://www.nytimes.com/#publisher",
      "@type": "NewsMediaOrganization",
      "name": "The New York Times"
    },
    "sameAs": [
      "https://www.facebook.com/nytcooking/",
      "https://www.instagram.com/nytcooking/",
      "https://www.youtube.com/c/NYTCooking",
      "https://www.tiktok.com/@nytcooking",
      "https://apps.apple.com/us/app/nyt-cooking/id911422904",
      "https://play.google.com/store/apps/details?id=com.nytimes.cooking&hl=en_US&gl=US"
    ],
    "url": "https://cooking.nytimes.com"
  },
  {
    "@context": "https://schema.org",
    "@id": "https://www.nytimes.com/#publisher",
    "@type": "NewsMediaOrganization",
    "diversityPolicy": "https://www.nytco.com/company/diversity-and-inclusion/",
    "ethicsPolicy": "https://www.nytco.com/company/standards-ethics/",
    "foundingDate": "1851-09-18",
    "logo": {
      "@type": "ImageObject",
      "contentUrl": "https://static01.nyt.com/images/icons/t_logo_291_black.png",
      "creditText": "The New York Times",
      "height": "291",
      "url": "https://static01.nyt.com/images/icons/t_logo_291_black.png",
      "width": "291"
    },
    "masthead": "https://www.nytimes.com/interactive/2023/01/28/admin/the-new-york-times-masthead.html",
    "name": "The New York Times",
    "sameAs": [
      "https://www.facebook.com/nytimes/",
      "https://twitter.com/nytimes",
      "https://www.instagram.com/nytimes/",
      "https://www.youtube.com/user/TheNewYorkTimes",
      "https://www.linkedin.com/company/the-new-york-times",
      "https://www.wikidata.org/wiki/Q9684",
      "https://en.wikipedia.org/wiki/The_New_York_Times"
    ],
    "url": "https://www.nytimes.com/"
  }
]