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Cod & anchovy bake

Cod & anchovy bake in a casserole dish

Cod & anchovy bake

Name: Cod & anchovy bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
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

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4 out of 5.19 ratingsRate

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Get your weekly portion of white fish with this healthy all-in-one recipe made with anchovies, tomatoes, spinach and red pepper. It delivers four of your five-a-day

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: Per serving

kcal408

low
fat12g

low
saturates4g
carbs35g
sugars13g
fibre8g

high
protein35g
salt1.7g

Method

step 1

Cook the potatoes and onions in boiling water for 5-7 mins. Drain, then gently mix with the thyme, anchovies and some black pepper.
step 2

Meanwhile, heat the oil in a pan and cook the pepper, covered, for 5 mins. Add the tomatoes, vinegar, bouillon and garlic, and cook for 8-10 mins more, uncovered, until the tomatoes have softened. You don’t want this to be too wet, so continue to cook until any excess liquid has evaporated, if necessary.
step 3

Heat the oven to 200C/180C fan/gas 6. Lay the cod loins in a shallow ovenproof dish and spoon over the tomato mixture, then the potato and onion mixture, in even layers. Sprinkle over the cheese. Bake for 30 mins until the cheese is golden and the fish is flaking but moist. Serve with the spinach on the side.

Recipe from Good Food magazine, May 2021

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A star rating of 4 out of 5.19 ratings

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