Cod & Anchovy Bake Recipe

Introduction

This Cod & Anchovy Bake is a flavorful and comforting dish combining tender cod, savory anchovies, and a rich tomato and pepper sauce. Layered with potatoes and topped with melting cheddar, it’s an easy oven meal perfect for a satisfying dinner.

Ingredients

• 1 large or 2 medium potatoes, sliced into 5mm-thick rounds (about 280g)
• 1 onion, thinly sliced (about 160g)
• 1 tbsp thyme leaves
• 10g anchovies, finely chopped
• 1 tbsp olive or rapeseed oil
• 1 red pepper, quartered, deseeded and sliced
• 2 large tomatoes, roughly chopped (about 250g)
• 1 tsp white wine vinegar
• ½ tsp vegetable bouillon powder
• 1 garlic clove, finely grated
• 2 skinless, boneless cod loins (280g)
• 25g cheddar, finely grated
• 250g baby spinach, wilted, to serve

Instructions

1. Step 1: Cook the potatoes and onions in boiling water for 5-7 minutes until just tender. Drain well, then gently mix them with the thyme, chopped anchovies, and some black pepper.
2. Step 2: Meanwhile, heat the oil in a pan and cook the red pepper, covered, for 5 minutes. Add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and grated garlic. Cook uncovered for 8-10 minutes until the tomatoes soften and the mixture thickens, stirring occasionally. If it’s too wet, continue cooking until excess liquid evaporates.
3. Step 3: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the cod loins in a shallow ovenproof dish.
4. Step 4: Spoon the tomato and pepper mixture evenly over the cod, then layer the potato and onion mixture on top. Sprinkle the grated cheddar over everything.
5. Step 5: Bake in the oven for 30 minutes until the cheese is golden and the fish flakes easily but remains moist.
6. Step 6: Serve the bake immediately with wilted baby spinach on the side.

Tips & Variations

• Use fresh thyme for the best flavor, or substitute with dried thyme if needed—just use half the amount.
• If you prefer a milder anchovy taste, reduce the anchovies to 5g or omit them entirely for a more subtle flavor.
• For a creamier topping, mix some crème fraîche or sour cream into the cheddar before sprinkling.
• Try substituting spinach with kale or Swiss chard for a heartier green side.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to avoid drying out the fish. This dish is best enjoyed fresh but can also be eaten cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, you can use frozen cod loins. Thaw them thoroughly before assembling the bake to ensure even cooking.

Is it necessary to cook the potatoes before baking?

Pre-cooking the potatoes ensures they are tender and fully cooked after baking. Without boiling first, the potatoes may remain hard inside the bake.

Cod & Anchovy Bake Recipe

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★★★★★

4.6 from 129 reviews

• Author: Hailey
• Total Time: 1 hour
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A flavorful and hearty Cod & Anchovy Bake featuring layers of tender cod loins, aromatic anchovies, thyme-infused potatoes and onions, and a rich tomato and red pepper sauce, finished with a golden cheddar crust and served alongside wilted baby spinach.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large or 2 medium potatoes, sliced into 5mm-thick rounds (about 280g)
• 1 onion, thinly sliced (about 160g)
• 1 tbsp thyme leaves
• 10g anchovies, finely chopped
• 1 tbsp olive or rapeseed oil
• 1 red pepper, quartered, deseeded and sliced
• 2 large tomatoes, roughly chopped (about 250g)
• 1 tsp white wine vinegar
• ½ tsp vegetable bouillon powder
• 1 garlic clove, finely grated
• 2 skinless, boneless cod loins (280g)
• 25g cheddar, finely grated
• 250g baby spinach, wilted, to serve

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Instructions

1. Prepare potatoes and onions: Cook the sliced potatoes and thinly sliced onions in boiling water for 5-7 minutes until just tender. Drain well and gently mix them with thyme leaves, finely chopped anchovies, and a pinch of black pepper to infuse flavor.
2. Cook the pepper and tomato mixture: Heat olive or rapeseed oil in a pan over medium heat. Add the quartered, deseeded, and sliced red pepper, cover the pan, and cook for 5 minutes until the pepper softens. Then add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and grated garlic. Continue cooking uncovered for 8-10 minutes, allowing the tomatoes to soften and the sauce to reduce until it’s thickened and no excess liquid remains.
3. Assemble the bake: Preheat your oven to 200°C (180°C fan)/gas mark 6. Place the cod loins into a shallow ovenproof dish. Spoon the tomato and red pepper mixture evenly over the fish, then layer the potato and onion mixture on top. Sprinkle the grated cheddar cheese evenly over the surface.
4. Bake the dish: Bake in the preheated oven for 30 minutes until the cheese is golden and bubbling, and the cod flakes easily with a fork but remains moist inside.
5. Serve: Serve the cod and anchovy bake hot, accompanied by wilted baby spinach on the side for a balanced, nutritious meal.

Notes

• Ensure the tomato mixture is thick and not watery before assembling to avoid a soggy bake.
• Use skinless, boneless cod loins for even cooking and easy serving.
• Wilt the baby spinach simply by sautéing lightly or steaming just before serving.
• Adjust the anchovy quantity to your taste, as it adds a salty, umami depth to the dish.
• For a gluten-free version, verify that the bouillon powder does not contain gluten.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: cod bake, anchovy recipe, baked fish dish, tomato and pepper sauce, healthy fish dinner