COD & ANCHOVY BAKE

Cod & anchovy bake image

Get your weekly portion of white fish with this healthy all-in-one recipe made with anchovies, tomatoes, spinach and red pepper. It delivers four of your five-a-day

Provided by Sara Buenfeld

Categories Dinner

Time 55m

Number Of Ingredients 13

Ingredients

1 large or 2 medium potatoes, sliced into 5mm-thick rounds (about 280g)
1 onion, thinly sliced (about 160g)
1 tbsp thyme leaves
10g anchovies, finely chopped
1 tbsp olive or rapeseed oil
1 red pepper, quartered, deseeded and sliced
2 large tomatoes, roughly chopped (about 250g)
1 tsp white wine vinegar
½ tsp vegetable bouillon powder
1 garlic clove, finely grated
2 skinless, boneless cod loins (280g)
25g cheddar, finely grated
250g baby spinach, wilted, to serve

Steps:

Cook the potatoes and onions in boiling water for 5-7 mins. Drain, then gently mix with the thyme, anchovies and some black pepper.
Meanwhile, heat the oil in a pan and cook the pepper, covered, for 5 mins. Add the tomatoes, vinegar, bouillon and garlic, and cook for 8-10 mins more, uncovered, until the tomatoes have softened. You don't want this to be too wet, so continue to cook until any excess liquid has evaporated, if necessary.
Heat the oven to 200C/180C fan/gas 6. Lay the cod loins in a shallow ovenproof dish and spoon over the tomato mixture, then the potato and onion mixture, in even layers. Sprinkle over the cheese. Bake for 30 mins until the cheese is golden and the fish is flaking but moist. Serve with the spinach on the side.

Nutrition Facts : Calories 408 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium