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
Prep:10 mins
Serves 2
1 large or 2 medium potatoes, sliced into 5mm-thick rounds (about 280g)1 onion, thinly sliced (about 160g)1 tbsp thyme leaves10g anchovies, finely chopped1 tbsp olive or rapeseed oil1 red pepper, quartered, deseeded and sliced2 large tomatoes, roughly chopped (about 250g)1 tsp white wine vinegar½ tsp vegetable bouillon powder1 garlic clove, finely grated2 skinless, boneless cod loins (280g)25g cheddar, finely grated250g baby spinach, wilted, to serve
STEP 1Cook the potatoes and onions in boiling water for 5-7 mins. Drain, then gently mix with the thyme, anchovies and some black pepper.STEP 2Meanwhile, 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.STEP 3Heat 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.
