Cod & Anchovy Bake Recipe

Introduction

This Cod & Anchovy Bake is a flavorful and comforting dish that combines tender cod with a rich tomato and anchovy sauce, layered with potatoes and onions. It’s perfect for a wholesome family meal with a subtle Mediterranean twist.

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, finely chopped anchovies, and some black pepper.
2. Step 2: Meanwhile, heat the oil in a pan and add the sliced red pepper. Cover and cook for 5 minutes. Add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and grated garlic. Cook uncovered for 8–10 minutes until the tomatoes soften and excess liquid evaporates, stirring occasionally.
3. Step 3: Preheat the oven to 200°C (180°C fan, gas mark 6). Place the cod loins in a shallow ovenproof dish.
4. Step 4: Spoon the tomato and pepper mixture evenly over the cod, then layer the potato and onion mixture on top. Sprinkle the grated cheddar over the bake.
5. Step 5: Bake for 30 minutes until the cheese is golden and the fish flakes easily but remains moist.
6. Step 6: Serve the bake hot alongside wilted baby spinach for a fresh, nutritious side.

Tips & Variations

• Use a mild cheddar for a creamy topping, or try a sharper cheese like Parmesan for extra flavor.
• If you prefer, substitute cod with haddock or pollock for a similar texture and taste.
• For a spicy kick, add a pinch of chili flakes to the tomato mixture.
• Make sure to drain the potato and onion mixture well to avoid sogginess in the bake.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 160°C until warmed through to maintain the texture of the fish and prevent sogginess. Avoid microwaving if possible, as it may dry out the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, you can use frozen cod loins. Thaw them completely in the refrigerator before cooking to ensure even baking and prevent excess moisture in the dish.

What can I serve instead of baby spinach?

Wilted kale, steamed green beans, or a fresh mixed salad would all pair nicely as alternatives to baby spinach, adding color and nutrition to the meal.

Cod & Anchovy Bake Recipe

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★★★★★

4.7 from 280 reviews

• Author: Jake
• Total Time: 1 hour
• Yield: 2 servings 1x

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Description

This Cod & Anchovy Bake is a comforting and flavorful dish featuring tender cod loins layered with a savory mix of potatoes, onions, anchovies, and a vibrant tomato and red pepper sauce. Topped with melted cheddar and baked to golden perfection, it pairs beautifully with wilted baby spinach for a wholesome meal.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 large or 2 medium potatoes, sliced into 5mm-thick rounds (about 280g)
• 1 onion, thinly sliced (about 160g)
• 1 tbsp thyme leaves
• 1 red pepper, quartered, deseeded and sliced
• 2 large tomatoes, roughly chopped (about 250g)
• 1 garlic clove, finely grated
• 250g baby spinach, wilted, to serve

Seafood & Dairy

• 10g anchovies, finely chopped
• 2 skinless, boneless cod loins (280g)
• 25g cheddar, finely grated

Pantry & Seasonings

• 1 tbsp olive or rapeseed oil
• 1 tsp white wine vinegar
• ½ tsp vegetable bouillon powder
• Black pepper, to taste

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Instructions

1. Boil Potatoes and Onions: Cook the sliced potatoes and thinly sliced onions in boiling water for 5-7 minutes until they are just tender. Drain well to remove excess water. Gently mix the potatoes and onions with the thyme leaves, finely chopped anchovies, and a good grind of black pepper to infuse them with flavor.
2. Prepare Tomato and Pepper Sauce: While the potatoes are cooking, heat the olive or rapeseed oil in a pan over medium heat. Add the sliced red pepper, cover, and cook for 5 minutes to soften. Then add the chopped tomatoes, white wine vinegar, vegetable bouillon powder, and grated garlic. Cook uncovered for 8-10 minutes until the tomatoes have softened and most of the liquid has evaporated, resulting in a thick sauce.
3. Assemble the Bake: Preheat the oven to 200°C (180°C fan) or gas mark 6. In a shallow ovenproof dish, lay the cod loins flat. Spoon the tomato and pepper mixture evenly over the fish. Then layer the potato and onion mixture on top. Finish by sprinkling the grated cheddar cheese over the surface.
4. Bake: Place the assembled dish in the preheated oven and bake for 30 minutes. The cheese should turn golden and bubbling, and the cod should be moist and flaking easily when tested with a fork.
5. Serve: Serve the baked cod with a side of wilted baby spinach for a nutritious and vibrant finish to the meal.

Notes

• Cooking the potatoes and onions briefly before baking ensures they are tender inside the dish.
• Allowing the tomato and pepper sauce to reduce well prevents excess moisture in the bake, which can make it soggy.
• You can substitute cheddar with a similar hard cheese if preferred.
• Ensure the cod loins are evenly sized for uniform cooking.
• Wilted spinach can be quickly cooked by sautéing in a pan with a little olive oil or steaming.

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

Keywords: cod bake, anchovy, baked fish, potato bake, tomato sauce, healthy seafood, easy dinner