How to make oven baked cod with anchovies and black olives

Leave this one pot wonder to cook for an hour and all the summer flavours of Italy come together with minimal effort

A Mediterranean dish to pair with the heatwave

Oven baked cod with anchovies and black olives

Serves 4

600g cod fillets, pin boned 
100g fine salt
10g coarse salt
1 clove garlic, peeled and finely chopped 
3tbsp olive oil 
20g tinned anchovies
200g pitted black olives
20g capers
400g passata
1 bunch parsley, roughly chopped
300g potatoes, thinly sliced 
Sea salt
Freshly ground black pepper 
150g mini plum tomatoes, halved 

Place the cod in a large, flat tray. Mix the two salts and sprinkle all over the cod. Leave it for about 40 minutes to 1 hour, depending on the thickness of the cod.

Meanwhile, fry the garlic in the olive oil over a medium heat until it starts to turn a golden colour. Add the anchovies, olives, capers and passata and let it simmer for about 10 minutes. Add a little vegetable stock if starts to get dry. Pre-heat the oven to 180C.

Quickly rinse the cod under cold running water, then cut it into large pieces. Place it into the sauce and sprinkle with the chopped parsley. Cover with the thinly sliced potato, add the tomatoes, season with salt, pepper and a few drops of olive oil, and bake for about 20 minutes or until the cod is cooked and the potatoes are crispy.

Recipe by Francesco Mazzei, chef patron of Sartoria, Radici and Fiume (fiume-restaurant.co.uk)