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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
