for 4 person

Sauce

2 tbsp	olive oil
4	anchovy fillets, drained, finely chopped
2	garlic cloves, finely chopped
1	red chilli, deseeded, finely chopped
1 kg	cherry tomato
1 ½ dl	white wine
1 tsp	dried oregano
1 tsp	salt
a little	pepper

To serve

80 g	pitted black olives
2 tbsp	capers, drained
600 g	Royal cod fillets (MSC), in 4 slices
½ tsp	sea salt
½ bunch	basil, leaves torn off

How it's done

Sauce

Heat the oil in a non-stick frying pan. Add the anchovy fillets, garlic and chilli, sauté for approx. 3 mins. Add the tomatoes and wine, season, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 25 mins.

To serve

Add the olives and capers, mix. Place the fish on top, cover and cook over a low heat for approx. 10 mins. Garnish with basil and sprinkle with fleur de sel.

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