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Method : Slice the
haddock into 6 equal portions, discard the head and trim off the fins.
Flour the fish slices and fry them in 4 tbsp olive oil over a moderate
heat for about 20 minutes. Season lightly. Mash 2/3 of the anchovy
fillets.
Peel the tomatoes and cut them in quarters and de-seed them.
De-stone the olives. Using 2 tbsp olive oil, cook the tomatoes gently
for a few minutes and then add the olives, mashed anchovies, garlic,
capers and tarragon.
Season well and continue cooking for about 5
minutes. Arrange the fish on a heated plate and surround with the tomato
sauce. Garnish with the remaining anchovies and wedges of lemon.
Serves 4
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