Serve with linguine or angel hair noodles and a green salad for a perfect dinner. If black cod is not available, use halibut, mahi mahi, grouper or cod instead.

1/4 cup olive oil

4 175-gram (6-ounce) Alaskan black cod fillets

Salt and freshly ground pepper

2 tablespoons thinly sliced garlic cloves

1 tablespoon chopped anchovy fillets

1/4 cup chopped parsley

4 plum tomatoes, seeded and chopped

Sprigs of chervil or parsley

Heat 2 tablespoons oil in a skillet over high heat. Season black cod with salt and pepper and sear on one side for 1 to 2 minutes, or until golden. Turn fish over, reduce heat to medium-low, cover pan, and cook for 5 to 8 minutes or until just cooked and juices are rising. The fish will begin to split slightly.

Add remaining oil to another skillet over medium-low heat. Add garlic, anchovies, and parsley and simmer gently for 4 minutes or until garlic is pale gold and anchovy fillets melt into sauce. Add tomatoes and cook another 1 to 2 minutes. Season with salt and pepper. Pour sauce over fish. Garnish with chervil. Serves 4