Roasted Cod on Large Garlic Croutons

• 1 pound plum tomatoes, cored, diced
• 1/2 cup finely chopped red onion
• 5 anchovy fillets, minced
• 3 large garlic cloves (2 minced, 1 halved)
• 4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick)
• 5 tablespoons olive oil, divided
• 4 1/2-inch-thick slices country white bread
• 1/2 cup fresh basil leaves

1. Preheat oven to 475F.
2. Combine first 3 ingredients in large bowl.
3. Add minced garlic and stir to blend.
4. Season tomato mixture to taste with salt and pepper.
5. Arrange fish on rimmed baking sheet.
6. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper.
7. Roast until just opaque in center, about 8 minutes.
8. Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat.
9. Add tomato mixture.
10. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
11. Toast bread; rub 1 side with cut side of halved garlic.
12. Top with tomato sauce, basil leaves, fish, and more sauce.

tomatoes, red onion, anchovy, garlic, other white fish, olive oil, country white bread, fresh basil

Taken from www.epicurious.com/recipes/food/views/roasted-cod-on-large-garlic-croutons-242490 (may not work)