White Fish and Anchovy Bake
White Fish and Anchovy Bake



  • 300g potatoes, sliced into 5mm rounds
  • 1 sliced onion
  • 1 tbsp thyme leaves
  • 10g chopped anchovies
  • 1 tbsp olive oil
  • 1 red capsicum, sliced
  • 250g tomatoes, chopped
  • 1 tsp white wine vinegar
  • ½ tsp veg stock powder
  • 1 grated garlic clove
  • 280g cod loins or other flaky white fish
  • 25g grated cheddar
  • 250g wilted spinach, to serve
  • Cook the potatoes and onions in salted boiling water for 7 mins, then drain. Mix with the anchovies, thyme, and some black pepper. Meanwhile, fry the capsicum in a pan with the oil for 5 mins, then tip in the tomatoes, veg stock powder, vinegar, and garlic, and cook for 10 mins more.
  • Preheat the oven to 200C. Lay the fish loins in a baking dish, and spoon over the tomato mixture. Top with a layer of potato and onion, and then sprinkle with cheese. Bake for 30 mins, then serve with the spinach on the side.
45 mins
2 serving

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