Cod & Anchovy Bake Recipe
Introduction
This Cod & Anchovy Bake is a comforting and flavorful dish that combines tender cod loins with a savory tomato and anchovy sauce layered over soft potatoes and onions. Perfect for a hearty family meal, it’s topped with golden cheddar for a delicious finish.
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
- Step 1: Cook the sliced potatoes and onions in boiling water for 5-7 minutes until just tender. Drain well and gently mix them with thyme leaves, finely chopped anchovies, and a good crack of black pepper.
- Step 2: While potatoes cook, heat the oil in a pan over medium heat. Add the sliced red pepper, cover, and cook for 5 minutes until softened.
- Step 3: Add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and grated garlic to the pan. Cook uncovered for 8-10 minutes, stirring occasionally, until the tomatoes have softened and excess liquid has evaporated.
- Step 4: Preheat your oven to 200°C (180°C fan)/gas mark 6. Place the cod loins in a shallow ovenproof dish.
- Step 5: Spoon the tomato and pepper mixture evenly over the cod loins. Next, layer the potato and onion mixture on top, spreading it out evenly.
- Step 6: Sprinkle the grated cheddar over the layered ingredients. Bake in the oven for 30 minutes until the cheese is golden and bubbling, and the fish flakes easily but remains moist.
- Step 7: Serve the bake hot alongside wilted baby spinach for a fresh, nutritious finish.
Tips & Variations
- Use fresh thyme leaves for the best aroma, but dried thyme works well in a pinch—use about one-third of the amount.
- If you prefer a milder anchovy flavor, reduce the quantity to 5g or rinse the anchovies lightly before chopping.
- Swap cheddar for Parmesan or Gruyère for a different cheese twist.
- For a richer dish, add a splash of cream to the tomato mixture before layering.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The fish is best eaten fresh, but careful reheating helps keep it moist.
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 and pat dry before assembling the bake to avoid excess moisture.
Is there a substitute for anchovies if I don’t like them?
You can omit anchovies or substitute with a teaspoon of capers or olives to add a similar salty, savory depth without the fishy taste.
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Cod & Anchovy Bake Recipe
- Total Time: 1 hour
- Yield: 2 servings 1x
Description
A flavorful Cod & Anchovy Bake featuring layers of tender cod loins, sautéed peppers and tomatoes, seasoned potatoes and onions, topped with melted cheddar cheese. This comforting dish combines Mediterranean flavors with simple ingredients for a wholesome, oven-baked meal served alongside wilted baby spinach.
Ingredients
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
Other Ingredients
- 2 skinless, boneless cod loins (280g)
- 25g cheddar, finely grated
- 250g baby spinach, wilted, to serve
Instructions
- Prepare the Potatoes and Onions: Boil the sliced potatoes and thinly sliced onions in boiling water for 5-7 minutes until just tender. Drain well and transfer to a bowl.
- Mix with Seasonings: Gently fold the thyme leaves, finely chopped anchovies, and a pinch of black pepper into the drained potatoes and onions. Set aside.
- Cook the Peppers: Heat the olive or rapeseed oil in a frying pan over medium heat. Add the quartered, deseeded, and sliced red pepper, cover the pan, and cook for 5 minutes until slightly softened.
- Add Tomatoes and Flavors: Stir in the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and finely grated garlic. Continue cooking uncovered for 8-10 minutes, until the tomatoes have softened and much of the liquid has evaporated, resulting in a thick sauce.
- Preheat the Oven: Set the oven to 200°C (180°C fan) or gas mark 6.
- Assemble the Bake: Place the cod loins evenly in a shallow ovenproof dish. Spoon the tomato and pepper mixture evenly over the cod, then layer the potato and onion mixture on top. Sprinkle the grated cheddar evenly over the surface.
- Bake the Dish: Bake in the preheated oven for 30 minutes, until the cheese is golden and bubbly, and the cod flakes easily but remains moist.
- Prepare Spinach and Serve: While baking, wilt the baby spinach by lightly steaming or sautéing. Serve the baked cod and vegetable layers hot with the wilted spinach on the side.
Notes
- You can substitute cheddar with another melting cheese like mozzarella or gruyere for a different flavor.
- Ensure the tomato mixture is not too wet before assembling to prevent soggy layers.
- Adjust seasoning with salt if needed, but remember anchovies and bouillon add saltiness.
- Baby spinach can be wilted by briefly sautéing in a little olive oil or by steaming.
- This dish is ideal for a balanced, hearty dinner and can be prepared ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: cod bake, anchovy recipe, baked fish dish, Mediterranean fish bake, cod with potatoes, oven-baked cod, healthy fish dinner
