Roasted Fish Bruschetta

• 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

1. Preheat oven to 475 degrees F.
2. 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.
3. Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
4. 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.
5. 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!
6. Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
7. To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.

tomatoes, onion, anchovy, garlic, tomato paste, white fish, country bread, fresh basil leaf, oil

Taken from www.food.com/recipe/roasted-fish-bruschetta-439389 (may not work)