3 tablespoons olive oil, plus extra for brushing
100g / 3 1/2 oz salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
1 x 1-kg / 2 1/4-lb cod, cleaned and boned
1 sprig fresh rosemary, plus extra chopped
2 fresh basil leaves, plus extra chopped
50g / 2 oz (1 cup) breadcrumbs
salt and pepper
100g / 3 1/2 oz (scant 1 cup) stoned black olives, to garnish
Preheat the oven to 200°C/400°F/Gas Mark 6.
Brush an ovenproof dish with olive oil.
Chop the anchovies.
Heat 2 tablespoons of the olive oil in a saucepan, add the anchovies and cook, mashing with a wooden spoon until they have almost completely disintegrated.
Spoon a little of the anchovy mixture inside the cavity of the cod and add the rosemary sprig, basil leaves and remaining olive oil. Close the cavity.
Spoon the remaining anchovy mixture into the prepared dish, add the fish, sprinkle with chopped rosemary and basil and the breadcrumbs, season with salt and pepper to taste and bake for 30 minutes.
Serve surrounded by the olives.
The Silver Spoon