Roasted Fish Bruschetta - cooking recipe

Ingredients

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

Preparation

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