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
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
- 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.
- 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.
- 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.
- 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.
- 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
