Cheddar-Grilled Blue Eye with Panzanella Salad and Olive Oil

Since we're still somewhere near Italy after our delicious Gnocchi and Slow Cooked Lamb, I thought I'd try this nifty little salad with some delicious Blue Eye.
Nothing too out of the ordinary here. This is pretty much your standard Panzanella Salad, but the little tip that Ezard offers, is when you fry your bread cubes, also fry some Rosemary and Garlic in the same fat, to help infuse the flavour into the oil and therefore the bread.

You need to make sure all your Tomato, Cucumber are chopped in nice little cubes. This is where your knife skills that you've been learning will come in handy.

Your fish will require a bit of cooking. You need to fry it first, to crisp up the skin. Then you need to transfer the fish to the oven, until just cooked. You then need to top the fish with the cheddar and grill it til bubbling and golden. I wasn't sure which side to put the cheese on and the recipe didn't specify. So, I made the executive choice of putting it on the flesh side. Normally I would put it on the skin side, but I thought the flesh side up would look a little rounder and different on top of the salad. That's all well and good, but when I grilled the cheese most of it melted off, into the pan.
Place your Panzanella in a large round ring to shape it on the plate. I like to use a little cake ring, without the base. Place the grilled fish on top of your salad and garnish with some parsley. Drizzle some olive oil around the plate and you're done.

Blue eye is a very flakey, soft fleshed fish, so use your delicate hands when moving it about, flipping it over and plating it up, otherwise you could end up with your fish in lots of pieces.
I have to say, that while this fish was tasty, it was the least interesting of the dishes I've made so far. It's a very quick one to put together, so it's handy for impressing at a last minute dinner party. Also, it's pretty cheap to put together, I think it cost approx $30 to serve three people.