Adapted from Bon Appetit by Becca Camacho
1 lb plum tomatoes, cored, diced
1 large shallot or 2 medium shallots, diced
5 anchovy fillets
3 large garlic cloves (2 minced, 1 halved)
4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick)
5 Tbsp. olive oil, divided
4 1/2-inch-thick slices country white bread
1/2 c. fresh basil leaves
Preheat oven to 475°F. Combine tomatoes and shallots in a large bowl. Add minced garlic and stir to blend. Season with salt and pepper.
Arrange fish on a rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add the anchovies and cook, pressing down on them with the back of a spoon until they melt. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.