Poached Anchovy

Method

1. Dice the tomato and pepper into small pieces, and chop the parsley finely, setting all prepared ingredients aside.
2. Heat the olive oil in a wide pan over medium heat, then add the onion and cook for 3 minutes until softened.
3. Add the diced tomato and pepper to the pan and cook for 5 minutes, stirring occasionally, until the vegetables begin to break down into a light sauce.
4. Nestle the anchovy pieces gently into the vegetable mixture, then pour in the lemon juice and add enough water to just cover the fish.
5. Reduce the heat to low and poach the anchovy in the simmering liquid for 8 minutes, until the fish is cooked through and tender.
6. Scatter the chopped parsley over the dish and serve warm directly from the pan.