Sicilian-Style Baked Cod

Ingredients

• 1 medium or 1/2 of a large red onion
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 12 to 16 ounces firm white fish fillet, cut in 3 to 4-ounce portions
• 1/2 teaspoon anchovy paste
• 3 tablespoons dried breadcrumbs
• 3 or 4 sprigs fresh, flat-leaf parsley
• 8 to 10 fresh mint leaves
• 3 or 4 large fresh basil leaves
• Salt and freshly ground pepper to taste
• 1/2 cup dry white wine or water
• 10 to 12 oil-cured black olives, cracked and pitted

Directions

1. Set your oven to 400 degrees F. Slice the onion into quarters, then cut those pieces crosswise and pull the layers apart so you end up with broad, square pieces. Warm 1 tablespoon of olive oil in a sauté pan, add the onion, and season with salt and pepper. Cook it gently over low heat until it softens and begins to look translucent, but do not let it take on color. Pour in the red wine vinegar, give the pan a brief shake, and spoon everything into the bottom of a medium-sized baking dish.
2. Clean out the pan with a paper towel, return it to low heat, and add the remaining 1 tablespoon of olive oil. Stir in the anchovy paste with a wooden spoon until it melts into the oil. Add the breadcrumbs and keep stirring until they are well coated. Tip the crumbs into a small bowl and let them cool slightly.
3. Rinse the herbs, dry them well, and chop them finely. Stir them into the breadcrumbs, then season the mixture with a small pinch of salt and a few grinds of black pepper.
4. Arrange the fish portions over the onions and add a little more salt and pepper. Spoon the breadcrumb-herb mixture evenly over the fish. Pour the white wine or water into the pan and scatter the olives around the dish.
5. Bake for 15 to 20 minutes, depending on how thick the fish is. You want it cooked through but still moist; after 10 minutes, take a peek and add a little more water or wine if the pan needs it.
6. Serve right away, spooning some of the onions, olives, and pan juices alongside the fish.