Cod and anchovy bake

• potato↗1 large or 2 medium 1 large or 2 medium

  sliced into 5 mm rounds (about 280 g)

• onion↗1 1

  thinly sliced (about 160 g)

• thyme leaves↗1 tbsp 1 tbsp
• anchovies↗10g 10 g

  finely chopped

• rapeseed oil↗1 tbsp olive or 1 tbsp

  olive or

• red pepper↗1 1

  quartered, seeded and sliced

• tomatoes↗2 large 2 large

  coarsely chopped (about 250 g)

• white wine vinegar↗1 tsp 1 tsp
• vegetable stock powder↗½ tsp ½ tsp
• garlic clove↗1 1

  finely grated

• cod↗2 skinless, boneless 2 skinless, boneless

  fillets (280 g)

• cheddar↗25g 25 g

  finely grated

• young spinach↗250g 250 g

  prepared (wet), for serving

Step-by-step instructions

1. 1

   Boil the potatoes and onion in boiling water for 5‑7 minutes. Drain, then gently mix them with thyme leaves, anchovies and a little black pepper.

2. 2

   Meanwhile, heat the oil in a pan and cook the pepper under a lid for 5 minutes. Add the tomatoes, vinegar, stock and garlic, and cook another 8‑10 minutes uncovered, until the tomatoes soften. Do not let the sauce become too watery; if needed, continue cooking until excess liquid evaporates.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Place the cod fillets in a shallow baking dish, pour over the tomato mixture, then layer the potato‑onion mixture evenly. Sprinkle with cheese. Bake for 30 minutes, until the cheese turns golden and the fish flakes while remaining juicy. Serve the spinach on the side.