4 Servings 15 min Cook
5 Tbsp Olive Oil
4 Fillet Cod
4 Medium whole (2-3/5" dia) Tomatoes
3 Cloves, minced Garlic
2 Cup leaves, whole Basil
4 Slice Whole-Wheat Bread
1/2 Cup, chopped Onions
5 Oz, boneless Anchovy
PREPARATION: Core and dice tomatoes.
Finely chop onion.
Mince anchovies.
Mince 2 garlic cloves, half the other.
Preheat oven to 475F.
Combine first 3 ingredients in large bowl.
Add minced garlic and stir to blend.
Season tomato
mixture to taste with salt and pepper.
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.
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, fish, and more sauce.
