Cod & Anchovy Bake Recipe

Introduction

This Cod & Anchovy Bake is a comforting and flavorful dish combining tender cod with savory anchovies, layered with potatoes, onions, and a rich tomato sauce. It’s a simple, hearty meal perfect for a cozy dinner that brings Mediterranean flavors to your table.

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 sliced potatoes and onions in boiling water for 5-7 minutes until just tender. Drain well, then gently mix them with the thyme leaves, chopped anchovies, and some freshly ground black pepper.
2. Step 2: While the potatoes cook, heat the oil in a pan over medium heat. Add the sliced red pepper, cover, and cook for 5 minutes until softened.
3. Step 3: Add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and grated garlic to the pan. Cook uncovered for 8-10 minutes until the tomatoes have softened and excess liquid has evaporated, creating a thick sauce.
4. Step 4: Preheat your oven to 200°C (180°C fan/gas mark 6). Place the cod loins in a shallow ovenproof dish. Spoon the tomato and pepper mixture evenly over the fish, then layer the potato and onion mixture on top.
5. Step 5: Sprinkle the grated cheddar cheese evenly over the top. 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 warm with wilted baby spinach on the side for a fresh, vibrant finish.

Tips & Variations

• For a richer flavor, use smoked paprika or a pinch of chili flakes in the tomato sauce.
• If you prefer, swap cheddar for a milder cheese like mozzarella or a sharper one like Parmesan for different tastes.
• To make it even heartier, add some sliced olives or capers to the tomato mixture before baking.
• Ensure the potato slices are even thickness for uniform cooking throughout the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until heated through, taking care not to overcook the fish to keep it moist and tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod instead of fresh?

Yes, frozen cod can be used. Thaw it completely before assembling the bake to ensure even cooking and maintain texture.

What can I substitute for anchovies if I don’t like them?

If you’re not a fan of anchovies, you can omit them or substitute with a splash of Worcestershire sauce or a few capers to add a similar umami depth to the dish.

Cod & Anchovy Bake Recipe

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★★★★★

4.9 from 119 reviews

• Author: Ethan
• Total Time: 60 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A flavorful cod and anchovy bake layered with tender potatoes, sweet peppers, and a rich tomato sauce, topped with cheddar cheese and baked to golden perfection. Served alongside wilted baby spinach, this dish combines simple ingredients into a comforting and hearty meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large or 2 medium potatoes, sliced into 5mm-thick rounds (about 280g)
• 1 onion, thinly sliced (about 160g)
• 1 red pepper, quartered, deseeded and sliced
• 2 large tomatoes, roughly chopped (about 250g)
• 1 garlic clove, finely grated
• 250g baby spinach, wilted, to serve

Herbs & Seasonings

• 1 tbsp thyme leaves
• 10g anchovies, finely chopped
• 1 tsp white wine vinegar
• ½ tsp vegetable bouillon powder
• Black pepper, to taste

Proteins & Dairy

• 2 skinless, boneless cod loins (280g)
• 25g cheddar, finely grated

Oils & Fats

• 1 tbsp olive or rapeseed oil

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Instructions

1. Prepare Potatoes and Onions: Cook the sliced potatoes and thinly sliced onions in boiling water for 5 to 7 minutes until just tender. Drain well, then gently mix them with thyme leaves, finely chopped anchovies, and freshly ground black pepper to season.
2. Cook Pepper and Tomato Sauce: While potatoes and onions are cooking, heat olive or rapeseed oil in a pan. Add the sliced red pepper, cover the pan, and cook for 5 minutes to soften. Then add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and grated garlic. Continue cooking uncovered for 8 to 10 minutes until the tomatoes soften and excess liquid evaporates, creating a thick, flavorful sauce.
3. Assemble the Bake: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a shallow ovenproof dish, lay the cod loins flat. Spoon the tomato and pepper mixture evenly over the cod, followed by even layers of the potato and onion mixture.
4. Add Cheese and Bake: Sprinkle the grated cheddar evenly over the top. Place the dish in the preheated oven and bake for 30 minutes, until the cheese is golden, the fish flakes easily with a fork, but remains moist.
5. Serve: Serve the cod and anchovy bake hot alongside the wilted baby spinach for a complete meal.

Notes

• Ensure the tomato sauce is thick and not watery before assembling to prevent the bake from becoming soggy.
• Use fresh thyme leaves for the best flavor, but dried thyme may be substituted if needed.
• Anchovies add umami depth; finely chop them to distribute flavor evenly.
• When slicing potatoes, uniform thickness helps them cook evenly in the short boiling time.
• Wilt the baby spinach by quickly steaming or sautéing to retain its vibrant color and nutrients.

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

Keywords: cod bake, anchovy bake, baked fish recipe, healthy fish dish, potato bake, British cuisine