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Nutrition: Per serving

  • kcal408
    low
  • fat12g
    low
  • saturates4g
  • carbs35g
  • sugars13g
  • fibre8g
    high
  • protein35g
  • salt1.7g
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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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Comments, questions and tips (10)

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Overall rating

A star rating of 3.8 out of 5.17 ratings

deborah.starling80728

Really nice dish but next time I’d change a couple of things . I’d use more anchovies ( I love them ), but I’d put them in with the tomatoes and pepper mixture , not mixed with the potatoes. Just my personal preference

KC6432

There is no issue with the potatoes. They thinly sliced but cook perfect in this time.

countingfish

Should it be waxy or floury potatoes?

rodley13

I'm not the sure the potatoes need seven minutes cooking....

shereen.shambolicYPJis-kX

I agree, defo skip this else they'll be mushy

dollysparkle

Really nice dish. Cooking times were correct

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