Coley with anchovies, tomatoes and mushrooms

Serves 4

Ingredients

4 x 200g (7oz) Coley Fillets

2 fillets of salted anchovy, chopped

1 tablespoon olive oil

1 onion, chopped

1 tablespoon tomato purée

2 tomatoes chopped

½ teaspoon oregano

½ glass white wine (can use lemon or lime juice)

3 tablespoons fresh white breadcrumbs

salt & pepper

oil

lemon juice

parsley

Method

Pre-heat oven to Gas4/350ºF/180ºC. Heat oil in frying pan and fry onion and anchovey fillets untill onion is translucent stir in tomato purée. Transfer mixture to an oven dish and lay the fillets of fish on top. Cover with the chopped tomatoes and mushrooms, pour over the white wine and season with the oregano, salt and pepper. Now sprinkle with breadcrumbs and a little olive oil.

Bake 15-20 minutes. Take from oven add a squeeze of lemon juice and some chopped parsley.