Place the fish in a shallow dish and sprinkle both sides of the fillets with the freshly ground black pepper. Set aside. Slice the zucchini length wise into thin slices. Heat 2 Tbs. of olive oil in a non-stick pan. Cook the fish for 2 min. on each side until browned then remove from the pan. Add another 1 Tbs. of oil to the pan. Fry the zucchini and the peppers, garlic and lemon zest together for 4 min. until soft and starting to brown. Add the tomatoes and balsamic vinegar, continue cooking until the tomatoes soften and release their juices. Scatter the olives and herbs toss everything together. Nestle the fish fillets among the vegetables, lower the heat and simmer, uncovered for 5 min. until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve. Toss with the juice from the half grated lemon, 2 Tbs. olive oil and anchovies. To serve, spoon the vegetables into the middle of two large plates. Place fish, on top of the vegetables and top with sauce. Drizzle with a touch more oil and sprinkle the small rosemary leaves.
Makes 2 servingsÂ
8 oz. salt cod fillets, prepared
1 tsp. coarse sea salt Â
2 red peppers, sliced fine
1 garlic clove grated
1 lemon Â Â zest
6 Tbs. olive oil
1 Â½ cups very ripe cherry tomatoes, halved
1 tbsp. balsamic vinegar
Â½ cup pitted black olives
5 marinated anchovy fillets, roughly chopped (optional)
Small handful each: thyme, oregano and rosemary, set aside a few rosemary leaves.
Fresh ground black pepper