Cod with Putanesca sauce

Ingredients:

• 4 cod fillets (each about 4 cm thick and weighing 170 g)
• 4 slices of ciabatta bread, each 2.5 cm thick
• 3 tbsp. l. olive oil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 3 cloves of garlic, lightly crushed
• 4 anchovy fillets
• 0.5 cups pitted olives, halved
• 2 tbsp capers
• A pinch of red pepper flakes
• 800 g of hand-bruised canned whole plum tomatoes
• Salt and ground pepper

Preparation:

1. Preheat oven to 200°C (400°F). Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon oregano and 1 tablespoon basil. Bake until golden, 15 minutes.
   
   Meanwhile, make the puttanesca sauce. Heat 2 tablespoons of the remaining olive oil in a large baking pan over medium-high heat. Add the garlic and anchovies and cook, stirring frequently, until the garlic is golden brown and the anchovies have softened, about 3 minutes.
2. Add the tomatoes with their juices and 1/2 cup water and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until a sauce forms, about 10 minutes. Stir in the olives, capers, red pepper flakes, and the remaining 1 tablespoon oregano and 1 tablespoon basil; simmer for 2 minutes.
   
   Season the fish with salt and pepper and place it in the skillet on top of the sauce. Transfer the skillet to the oven and cook until the fish is cooked through, 8-10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.