Cod & Anchovy Bake Recipe

Introduction

This Cod & Anchovy Bake is a delightful combination of tender fish, savory potatoes, and a rich tomato and anchovy sauce. With layers of flavor and a crispy cheese topping, it’s a comforting dish perfect for any night of the week.

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 a good pinch of black pepper.
2. Step 2: While the potatoes cook, heat the oil in a pan. Add the sliced red pepper, cover, and cook for 5 minutes until softened.
3. Step 3: Stir in the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and grated garlic. Cook uncovered for 8-10 minutes until the tomatoes have softened and excess liquid has evaporated, creating a thick sauce.
4. Step 4: Preheat the oven to 200°C (180°C fan or gas mark 6).
5. Step 5: 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. Sprinkle the finely grated cheddar over everything.
6. Step 6: Bake for 30 minutes until the cheese is golden and bubbling, and the fish flakes easily with a fork but remains moist.
7. Step 7: Serve the bake hot alongside wilted baby spinach for a fresh, healthy contrast.

Tips & Variations

• Use fresh thyme for the best aroma, or substitute with dried thyme—just use less as it is more concentrated.
• If you prefer a spicier dish, add a pinch of chili flakes to the tomato mixture while cooking.
• Try swapping cheddar for parmesan or gruyère for a different cheesy topping flavor.
• To make it gluten-free, ensure the vegetable bouillon powder does not contain gluten or use a homemade alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven at 160°C until heated through to keep the fish moist. Avoid microwaving to prevent the fish from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, frozen cod can be used. Make sure to thaw it completely and pat it dry before assembling the bake to avoid excess moisture.

What can I serve instead of spinach?

Steamed green beans, roasted asparagus, or a simple mixed salad make excellent alternatives to baby spinach and complement the flavors well.

Cod & Anchovy Bake Recipe

---

★★★★★

4.7 from 96 reviews

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

Pin Recipe

Print Recipe

Description

This hearty Cod & Anchovy Bake features tender cod loins layered with a flavorful mix of potatoes, onions, anchovies, and a rich tomato and red pepper sauce, topped with melted cheddar cheese. It’s a comforting baked dish perfect for a wholesome family meal, served alongside wilted baby spinach for a nutritious balance.

---

Ingredients

Scale 1x2x3x

Potato and 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 and 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

Main and Toppings

• 2 skinless, boneless cod loins (280g)
• 25g cheddar, finely grated
• 250g baby spinach, wilted, to serve

---

Instructions

1. Prepare Potato and Onion: Cook the sliced potatoes and thinly sliced onions in boiling water for 5-7 minutes until they are just tender. Drain well, then gently mix them with the thyme leaves, finely chopped anchovies, and some black pepper to season.
2. Make Tomato and Pepper Sauce: Heat olive or rapeseed oil in a pan. Add the sliced red pepper, cover, and cook for 5 minutes to soften. Add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and finely grated garlic. Cook uncovered for 8-10 minutes until the tomatoes soften and the mixture thickens and excess liquid evaporates, creating a rich sauce.
3. Assemble the Bake: Preheat the oven to 200°C (180°C fan) or gas mark 6. In a shallow ovenproof dish, layer the cod loins at the base. Spoon the thickened tomato and pepper sauce evenly over the fish, then add the potato and onion mixture on top. Sprinkle the finely grated cheddar cheese evenly over the layers.
4. Bake: Bake the assembled dish in the preheated oven for 30 minutes until the cheddar is golden and bubbling, and the cod flakes easily but remains moist.
5. Serve: Serve the baked cod alongside wilted baby spinach for a light and nutritious accompaniment to this flavorful meal.

Notes

• Make sure to drain potatoes and onions thoroughly to avoid excess moisture in the bake.
• Adjust the cooking time of the tomato sauce to achieve your preferred consistency—less liquid results in a firmer bake.
• Use fresh cod loins for best flavor, and ensure they are properly thawed if previously frozen.
• Wilt the spinach simply by steaming or quick sauté in a little olive oil before serving.
• This dish can be prepared ahead up to the assembly stage and refrigerated before baking.

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

Keywords: cod bake, anchovy recipe, baked fish dish, healthy cod recipe, potato cod bake, easy seafood dinner