ACTIVE TIME: 15 min TOTAL TIME: 20 min
INGREDIENTS:
• 1 pound plum tomatoes, cored, diced - used vine ripe tomatoes
• 1/2 cup finely chopped red onion
• 5 anchovy fillets, minced - used about 4
• 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) – used 2 8 oz Halibut fillets
• 5 tablespoons olive oil, divided
• 4 1/2-inch-thick slices country white bread – bought Multi-Grain foccachia
• 1/2 cup fresh basil leaves – bought it…forgot to put it in
--added 5 pitted Kalamata Olives – chopped
--added ½ tsp Capers -- chopped
INSTRUCTIONS:
Preheat oven to 475°F. – Preheated grill instead of oven - it was a beautiful evening!Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Add olives and capers. Season tomato mixture to taste with salt and pepper. Did not add salt since I used kalamata and capers – plenty of salt. Did not add pepper because I just don't like it.
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. Grilled on oiled pan for the same time it says to cook.
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.
Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves (oops), fish, and more sauce.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
RATING/DIFFICULTY:
Taste Rating: Five Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH: White Wine
FINAL NOTES: This was so good, over a month later I still have the recipe in my wallet. It's simple and the taste is divine!
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