Roasted Cod on Large Garlic Croutons

Ingredients

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Cod

  Fish, atlantic, raw

  4 fillet or 924g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Garlic

  Raw

  3 cloves, minced or 9g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Whole-wheat bread

  Commercially prepared

  4 slice or 112g

• Onions

  Raw

  ½ cup, chopped or 80g

• Anchovy

  Fish, european, canned in oil, drained solids

  5 oz, boneless or 142g

Directions

1. PREPARATION: Core and dice tomatoes. Finely chop onion. Mince anchovies. Mince 2 garlic cloves, half the other.
2. Preheat oven to 475F. Combine tomatoes, onion, and anchovies in a large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
3. 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.
4. 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.
5. Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.

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