* 12 rock salmon steaks about 8 cm long
* 3 cloves garlic, finely chopped
* Handful of flat leaf parsley, finely chopped
* Olive oil
* 1 shallot, finely chopped
* 4 plum tomatoes, chopped
* 1 tbsp tomato puree
* 1 tbsp anchovy paste
* 1 glass dry white wine
* Zest of 1 lemon
* Sea salt and black pepper
Preheat the oven to 170c. Mix together the garlic and parsley. Put some olive into a casserole dish large enough to take all of the pieces of fish standing upright and gently sweat the shallot until golden.
Add the tomatoes, tomato puree and anchovy paste and cook for a further minute.
Add the wine and boil for a few minutes to take the alcohol off the wine, then add half the garlic and parsley.
Add the fish steaks to the pan and put the lid on the dish. Transfer to the hot oven for 40 minutes. Check after 20 minutes and if it needs more liquid add a small glass of water.
Remove from the oven and put 3 pieces of fish on each plate. Put the casserole back on a medium heat and add the lemon zest and remaining parsley and garlic to the juices in the plan. Simmer for 2-3 minutes, season with salt and pepper and spoon the juices over the fish.