The fish fillets sit alongside sourdough bread in this one-pan bake and soaks up the sauce dishing up soft fish and crunchy bread.
100 ml (4 oz) extra-virgin olive oil, plus extra for serving
400 g (14 oz) canned cherry tomatoes
90 g (½ cup) black olives, pitted
2 tbsp capers
3-4 anchovy fillets
125 ml (½ cup) dry white wine
3-4 sprigs thyme, plus extra thyme leaves to serve
sea salt flakes, to taste
3 thick slices stale sourdough bread, cut into large chunks
4 skinless white fish fillets, about 150 g-180 g (6 oz) each
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C. (350F)
2. Drizzle half the oil into a baking dish. Pour in the cherry tomatoes and their juices, olives, capers, anchovies, wine and thyme sprigs. Season with a little salt and stir to combine. Nestle the bread chunks in the sauce, turning lightly to coat. Bake for 25 minutes, then place the fish on top, drizzle with the remaining oil and season with a little salt and pepper. Bake for another 15-18 minutes or until the fish is just cooked through. The cooking time will depend on the size of your fillets, so keep an eye on it.
3. Take the tray out of the oven, scatter with extra thyme leaves, season with a little extra pepper and drizzle with a little extra-virgin olive oil.
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