Pizza fish

This recipe is taken from Delia Smith's web site I tried it last weekend, and although it may sound a bit weird (to say the least) it's actually a pretty nice combination.
To cook this dish, you need the following:
Crush the clove of garlic into the tomatoes and simmer in a saucepan until thickened and reduced by about half - around 10 minutes should do it.
Meanwhile, cut the olives into halves...
...cut the anchovy fillets (after drying off the excess oil) in half lengthways...
...and chop the mozzarella into small pieces; since is not too important since it's going to be melted.
Blitz the sundried tomatoes in a bit of oil, add torn up basil leaves and the reduced tomato paste. Mix well, season with salt and pepper, and you have your tomato sauce base for the pizza.
Pat the fish dry as well, and spread the tomato sauce evenly over it, covering as much as you can of the fish. There will most likely be some spillage along the edges, but that's OK.
On top of the tomato, spread out that chopped mozzarella...
And put all your decorating skills to use when topping the pizza fish with the anchovies and olives. The old lattice trick works for me.

Carefully place the whole shebang onto an oiled grill rack (remember, the fish will break easily, so use your hands or several spatulas if you have them) and place it about in the middle of the oven. Turn the grill on and let bake until the fish is cooked through and the cheese is melted and browning.

General hint: Place a baking sheet with some tin foil at the bottom of the oven to catch any drips.
The final result.

Naturally, my specimen fell apart as I lifted it from the grill rack. This is roughly what it will look like, though. Well worth a try if you want to eat fish in a different way.