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Baked fish with anchovy crust and sauce vierge

Name: Baked fish with anchovy crust and sauce vierge
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 x 45g can flat fillet anchovies, drained; 2 cups (120g) fresh white breadcrumbs; 2 garlic cloves, crushed; 1/4 cup (60ml) extra virgin olive oil; 1 cup chopped flat-leaf parsley; Grated rind of 1 lemon; 4 (about 180g each) skinless blue-eye fillets (or other firm white fish); 1/3 cup (80ml) extra virgin olive oil; 2 tablespoons lemon juice; 1 roma tomato, seeds removed, finely chopped; 8 pitted black olives, cut into strips; 1 garlic clove, finely chopped; 1 tablespoon finely chopped flat-leaf parsley

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Anchovies add a saltiness and flavour boost to this hearty fish meal.

1 x 45g can flat fillet anchovies, drained
2 cups (120g) fresh white breadcrumbs
2 garlic cloves, crushed
1/4 cup (60ml) extra virgin olive oil
1 cup chopped flat-leaf parsley
Grated rind of 1 lemon
4 (about 180g each) skinless blue-eye fillets (or other firm white fish)

Sauce vierge

1/3 cup (80ml) extra virgin olive oil
2 tablespoons lemon juice
1 roma tomato, seeds removed, finely chopped
8 pitted black olives, cut into strips
1 garlic clove, finely chopped
1 tablespoon finely chopped flat-leaf parsley

Method

1.

Preheat the oven to 180°C.
2.

Set aside 3 anchovy fillets for the sauce. Process remaining anchovies, breadcrumbs, garlic, oil, parsley and rind in a food processor until combined.
3.

Pat fish dry with paper towel and place on a greased baking tray. Place breadcrumb mixture on top of the fish and pat down to form a crust. Bake for 10 minutes or until fish is cooked.
4.

Meanwhile, make sauce. Chop reserved anchovies and place in a saucepan with all other ingredients, except the parsley. Warm through over low heat, then stir in parsley.
5.

To serve, place fish on four plates and spoon some sauce around.