Try this wonderful summer dish that is great served at an outdoor lunch or dinner party.
For the aioli:
Place the anchovy fillets and garlic in a food processor and whiz to a paste.
Keeping the processor going add the eggs one at a time and whiz until amalgamated with the anchovy and garlic.
With the processor still going slowly drizzle in the oil until you have a smooth mayonnaise.
Season and set to one side.
For the fish:
Pre-heat a heavy based frying pan.
Add the fillets skin side down and fry for 2 to 3 minutes then turn over and cook for a further 2 to 3 minutes.
Squeeze over the lemon then set aside in warm place.
For the tomatoes-Mix together the garlic, parsley and oil and fill the tomatoes with the mixture.
Place the tomatoes in the same pan the fish was cooked in and lightly fry until just softened.
Place a slice of toasted bread on a plate, top with a fillet of fish. Garnish with a tomato half and drizzle with the aioli.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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