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Ingredients

• 1 medium or 1/2 of a large red onion
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 12 to 16 ounces firm white fish fillet, cut in 3 to 4-ounce portions
• 1/2 teaspoon anchovy paste
• 3 tablespoons dried breadcrumbs
• 3 or 4 sprigs fresh, flat-leaf parsley
• 8 to 10 fresh mint leaves
• 3 or 4 large fresh basil leaves
• Salt and freshly ground pepper to taste
• 1/2 cup dry white wine or water
• 10 to 12 oil-cured black olives, cracked and pitted

Description

Serious Eats