Recipe information
Yield
Makes 4 Servings
Ingredients
1
pound plum tomatoes, cored, diced
1
/2 cup finely chopped red onion
5
anchovy fillets, minced
3
large garlic cloves (2 minced, 1 halved)
4
7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick)
5
tablespoons olive oil, divided
4
1/2-inch-thick slices country white bread
1
/2 cup fresh basil leaves
Need to make a substitution?
Preparation
Step 1
Preheat oven to 475°F. Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
Step 2
Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
Step 3
Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
Step 4
Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.