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