Prep 5 mins
Cook 15 mins
A quick and healthy dinner you'll make again and again! The chopped anchovy (or anchovy paste) provides a pungent earthy depth to the tomato sauce that simply couldn't be reached otherwise--even if it were simmered all day under the watchful eye of an Italian Nana. Don't be tempted to skip the anchovy--it MAKES the dish!
- 1 lb ripe tomatoes, chopped
- 1⁄2 cup finely chopped onion
- 5 -6 anchovy fillets, minced (or 2 tsp. anchovy paste)
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 white fish fillets
- country bread
- 1⁄2 cup fresh basil leaf
- oil, salt and pepper
- Preheat oven to 475 degrees F.
- Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.
- Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
- Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes--depending on the thickness of the fish.
- Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!
- Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
- To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.
Very, very good. We made the sauce with canned tomatoes, added Tabasco, and added sugar to offset the acidity. And we broiled instead of roasted the fish.