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