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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
