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