Ciabatta Cod Sandwiches with Salsa
Cod fillets (each about 150 grams)
- 125 grams
4 wide pieces Ciabatta
leaves Lettuce (as desired, rinsed and spun dry)
freshly ground Pepper
cold-pressed Olive oil
large (or 2 small) red Beet (cooked)
sweet organic Apple (such as golden delicious)
- 5 tablespoons
finely chopped Basil leaf
For the salsa, peel beet and dice finely. Rinse and halve tomatoes, remove seeds and cut into small cubes. Peel onion and finely chop. Rinse, quarter and core apple and dice finely. In a large bowl, mix beet, apple, tomato, onion, basil, 4 tablespoons olive oil and 2-3 tablespoons apple cider vinegar and season with salt and plenty of pepper. Let salsa stand for about 30 minutes and season if desired with salt and pepper
Drain mozzarella and cut into 8 thin slices.
Cut ciabatta pieces in half horizontally and toast cut surfaces under the oven broiler, watching carefully. Sprinkle each ciabatta half with 1 tablespoon olive oil and season with a little salt. Place 1-2 lettuce leaves on bottom ciabatta halves.
Sprinkle cod fillets with lemon juice and season with salt and pepper. Oil a grill pan and fry cod fillets for 2-3 minutes on each side. Set cod fillets on prepared ciabatta slices and top with mozzarella slices. Spread about 2-3 tablespoons salsa over mozarella and top with remaining ciabatta halves to serve.