Step 1

In a large pan or dutch oven, heat the olive oil over medium heat. Add onion and anchovy fillets and cook for a few minutes until the anchovies have melted into the oil and onion begins to become translucent. Add in the garlic and cook for 2 mins, stirring constantly.

Step 2

Add in the cherry tomatoes and Don Antonio Napoletana sauce. Fill ¾ of the sauce bottle with water and add that to the pan. Turn the heat to high and cook until the cherry tomatoes soften. Use the back of a wooden spoon to squash the cherry tomatoes.

Step 3

Add in the olives, kale, mixed herbs, salt and pepper. Stir to coat the kale in sauce and bring the mixture to a boil. Let it simmer, partially covered, for 10 minutes.

Step 4

Add the fish into the sauce mixture, ensuring it is mostly submerged, and reduce the heat to medium. Cook for roughly 10 minutes, either uncovered or partially covered while the liquid is simmering (cooking time will depend on the size of the fish).

Step 5

Halfway through cooking the fish, place the broccolini on top of the mixture and place the lid on top. Allow these to steam while the fish continues cooking.

Step 6

When the fish is cooked through, remove from heat and submerge the broccolini into the sauce mixture. Top with a drizzle of olive oil, chilli flakes (optional) and basil leaves.