Baby fish fillets and gazpacho salsa

Ingredients

1	Red capsicum, roasted, peeled and cut into large squares
1	Yellow capsicum, roasted, peeled and cut into large squares
1	Green capsicum, roasted, peeled and cut into large squares
2	Celery stalks, finely diced
½	Cucumbers, peeled, deseeded and diced
1 punnet	Cherry tomatoes, cut in half and crushed with the back of a spoon
2 Tbsp	Sherry vinegar
½ cup	Extra virgin olive oil
6 slices	Vogels bread, crusts removed and diced
150 g	Butter, salted, diced
600 g	Gurnard, fillets, cut into goujons (Main)

Directions

1. To make the gazpacho salsa, toss together the capsicums, cucumber, celery, cherry tomatoes, sherry vinegar and extra-virgin olive oil. Season with sea salt and freshly milled pepper.
2. In a saute pan, melt half the butter, toss in the Vogel's and fry until crisp. Drain on kitchen towel.
3. Add the remaining butter, season the gurnard with sea salt and fry until fillets are just cooked.
4. Place the fish on a platter, baste with the nut-brown butter, spoon over the salsa and scatter with the Vogel's croutons.