4 cod or haddock fillets, weighing approximately 7 oz (200 g) each
3 oz (75 g) sun-dried tomatoes in oil
12 basil leaves
1 small (227 g) tin Italian chopped tomatoes
5 oz (150 g) Mozzarella, drained and dried
2 oz (50 g) anchovies
14 black olives, pitted and halved
salt and freshly milled black pepper
To make the pizza topping, place the sun-dried tomatoes in a food processor with 1
tablespoon of their preserving oil and whiz them to a paste. Then tip the paste into a
bowl and add the basil leaves, torn into smallish pieces.
The tinned tomatoes should be emptied into a small saucepan and simmered for about
10 minutes until they become thick and reduced. Then combine them with the sun-dried
tomato paste and add a good seasoning of salt and pepper.
When you’re ready to cook the fish, preheat the grill to its highest setting, wipe the fish fillets with kitchen paper to make them as dry as
possible, then spread the tomato paste over the top.
Chop the Mozzarella into small dice and sprinkle it on to the fish fillets.
the anchovy fillets, pat them dry with kitchen paper and cut each one in half lengthways. Make a criss-cross pattern on top of the fish
with the anchovies and finish off by pressing on the olive halves.
Now, using a fish slice, carefully lift the fish on to a lightly oiled grill rack and position the rack so the fish is approximately 4 in (10 cm)
from the heat, placing a sheet of foil on the floor of the grill to catch any drips. Grill for 12-15 minutes, until the fish is cooked and the
cheese is browned and bubbling, then serve immediately on hot plates, with warm ciabatta bread and a herb salad with a sharp