Cod with Cheese and Anchovies

(SERVES 4)

• 4 pieces of cod fillet, about 150 g/5 oz each, skinned
• 25 g/1 oz/2 tbsp low-fat spread
• 2 ripe tomatoes, sliced
• 100 g/4 oz Mozzarella Cheese, thinly sliced
• 50 g/2 oz/1 small can anchovies, drained
• A few torn basil leaves

To Serve:

• 1 small ciabatta leaves
• Italian Celeriac Salad

Fry (sauté) the fish in the low-fat spread for 1 minute on each side. Top with tomatoes slices, then the cheese. Rinse the anchovy fillets and pat dry. Arrange attractively on top. Cover the pan with foil or a lid and cook gently for about 6-7 minutes until the fish is cooked and the cheese has melted. Transfer to warmed serving plates. Throw a few ton basil leaves over each and serve with a small ciabatta loaf and Italian Celeriac Salad.