Chef Inspired

Panzella Fish Stick Salad

Give yourself a chef’s kiss when you take a bite of Taylor Golub’s Panzanella salad. With simple homemade croutons, fresh mozzarella, and Gorton’s Fish Sticks baked to perfection, your tastebuds will get a tour of Italy without the jetlag.


Gorton's seafood

Gorton’s Crunchy Breaded Fish Sticks

1 bag of Gorton’s Fish Sticks
3-4 pieces of torn sourdough bread
Salt and pepper to taste
1 cup of halved cherry tomatoes
½ cup diced mozzarella cheese
¼ cup sliced red onion
1 tsp. Italian seasoning
1 tbsp. drained capers
¼ cup torn basil
1 grated garlic clove
¼ cup chopped banana peppers
⅓ cup chopped parsley
Champagne vinaigrette (or choice)


Step 1

Cook eight Fish Sticks according to package instructions.

Step 2

Tear up 3-4 pieces of sourdough bread. Season with salt & pepper and drizzle with olive oil.

Step 3

Toss together and cook with the fish sticks for 10-12 minutes, or until golden.

Step 4

Into a large bowl, add 1 cup of halved cherry tomatoes, 1/2 cup diced mozzarella cheese, 1/4 cup sliced red onion, and all of the toasted bread.

Step 5

Season with 1 tsp. of Italian seasoning and salt & pepper.
Add in 1 tbsp. of drained capers, 1/4 cup torn basil, 1 grated garlic clove, and 1/4 cup chopped banana peppers.

Step 6

Slice the fish sticks in half and add to the vegetables then sprinkle in 1/3 cup chopped parsley. Taste for seasoning then pour in your favorite champagne vinaigrette then toss together and enjoy!


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