Cod, Anchovy and Red Pepper Bake
Cod, Anchovy and Red Pepper Bake



  • 280g sliced potatoes
  • 1 sliced onion
  • 1 tbsp chopped thyme leaves
  • 10g chopped anchovies
  • 1 tbsp olive oil
  • 1 red pepper, sliced
  • 2 tomatoes, chopped
  • 1 tsp white wine vinegar
  • ½ tsp veg stock powder
  • 1 grated garlic clove
  • 280g cod loins
  • 25g grated cheddar
  • 250g wilted spinach, to serve
  • Boil the potatoes and onion for 7 mins, then drain and gently mix with the anchovies, thyme and some black pepper. Meanwhile, cook the red pepper in the oil for 5 mins, before adding the tomatoes, stock powder, vinegar and garlic and cooking for 10 mins more to soften everything.
  • Heat the oven to 200C. Lay the fish loins in a shallow oven dish and spoon over the tomato mixture. Layer on the potato and onion slices, then sprinkle with the cheese. Bake for 30 mins, then serve with wilted spinach - delicious!
45 mins
2 serving

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