Cod & Anchovy Bake Recipe
A hearty and flavorful baked cod dish layered with anchovy-seasoned potatoes, a rich tomato and red pepper sauce, and a golden cheddar topping, served with wilted baby spinach. This comforting meal combines tender fish with vibrant vegetables and a hint of thyme for a satisfying and nutritious dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
Potato & Onion Mixture
- 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
- Black pepper, to taste
Tomato & Pepper Sauce
- 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
Main & Toppings
- 2 skinless, boneless cod loins (280g)
- 25g cheddar, finely grated
- 250g baby spinach, wilted, to serve
Instructions
- Prepare the potato and onion: Boil the sliced potatoes and thinly sliced onions in boiling water for 5-7 minutes until slightly tender. Drain well, then gently mix them with thyme leaves, finely chopped anchovies, and black pepper to taste. Set aside.
- Cook the pepper and tomato sauce: Heat 1 tablespoon of olive or rapeseed oil in a pan. Add the sliced red peppers, cover, and cook for 5 minutes to soften. Add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and finely grated garlic to the pan. Continue to cook uncovered for 8-10 minutes until the tomatoes soften and the sauce thickens, cooking off excess liquid as needed to achieve a rich consistency.
- Assemble the bake: Preheat the oven to 200°C (180°C fan) or gas mark 6. In a shallow ovenproof dish, lay the cod loins flat. Spoon the cooked tomato and red pepper mixture evenly over the cod, then layer the anchovy-seasoned potato and onion mixture on top. Sprinkle the finely grated cheddar cheese over the surface.
- Bake the dish: Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is golden and bubbling, and the cod flakes easily when tested with a fork but remains moist.
- Serve: Prepare the baby spinach by wilting it gently (e.g., in a dry pan or microwave) and serve it alongside the baked cod and potato dish for a nutritious, well-rounded meal.
Notes
- Slice potatoes evenly to ensure uniform cooking.
- Use fresh cod loins for best texture and flavor.
- If you prefer a stronger anchovy flavor, increase the amount slightly, but be cautious as it can become overpowering.
- You can substitute cheddar with another melting cheese if desired.
- This dish pairs well with crusty bread or a light salad if additional sides are desired.
Keywords: cod bake, anchovy cod recipe, baked cod with potatoes, healthy fish bake, tomato and pepper cod, layered cod casserole
Find it online: https://bitesizedbenny.com/cod-and-anchovy-bake-recipe/
