You can use any fish for this dish. I used Red Snapper because it was the freshest looking fish in the
market. How can you tell when a fish is fresh? When you look it in the eyes, if it winks, it's fresh.

You can use a whole fish, or filets. If you use filets, your cooking time is about half that of the whole fish. Here goes...

Ingredients:
1 whole fish, about 2-3 pounds, or 2 big filets
2 tablespoons garlic, chopped fine
6 tablespoons extra virgin olive oil
2 tablespoons chopped onion
2 tablespoons chopped carrot
2 tablespoons chopped parsley
1 bay leaf, crumbled fine
3/4 cup white wine
3 anchovy filets
salt and pepper

Wash your fish, and pat it dry. Put the olive oil in a large enough pan to accomodate the fish. Turn heat on medium-low and add the carrots. Cook for a few minutes.

Add the onion, and cook until translucent, about 2 or 3 minutes.

Add the garlic and cook 2-3 minutes. Add the parsley, bay leaf and wine. Turn up the heat to medium-high, and reduce for a couple minutes.

Add anchovies, and mash them with the back of a spoon until they disintegrate. Turn the heat down to medium.

Put in the fish, add salt and pepper and cook for 10 minutes, and put on the lid, slightly ajar. If using filets, cook for 3 minutes or so. Turn the fish over, and cook for 7 more minutes (3 minutes or so for filets), with the lid ajar. These times are approximate, as a thicker fish needs more time and a thinner fish less.

Put the fish on a nice platter, and decorate with some grape tomatoes halved, and some parsley. Add the extra sauce around the fish and, if you like, squeeze some fresh lemon over the fish and...

Mangia, Mangia!!!