cod, anchovy and spinach boulangère
 

Lindsey Bareham

Imagine, if you will, a thick fillet of cod topped with succulent silky spinach and salty anchovy, everything hidden under a few layers of thinly sliced potatoes, so thin they cook very quickly. As the sandwich roasts, the anchovies melt against the potato while the top layer turns into a crisp golden crust, the spinach remaining soft and juicy against the firm, yet moist fish.

serves 2, prep 15 min plus 30 min rest, cook 25 min

2 thick fillets cod
100g young leaf spinach
4 anchovy fillets in olive oil
2 potatoes, approx 200g
olive oil
lemon wedges

Place the skinned fish on a plate and dust both sides with salt. Cover with clingfilm and chill for 30 min. Heat the oven to 220C/gas 7. Boil the kettle. Place the spinach in a bowl and cover with boiling water. Leave for 10 sec, drain in the colander and splash with cold water to cool. Drain against the colander. Peel the potatoes. Use a mandoline or food processor attachment to slice the potato as if making crisps. Do not rinse. Rinse the fish and pat dry.

Line a small roasting tin with foil, add a splash of olive oil to the middle of the foil and swipe the fish through it on both sides. Place skinned-side down. Squeeze the spinach dry and spread over the fish. Tear the anchovy over the top. Quickly cover with potatoes, two or three layers deep; the starch will make them stick together. Season lightly with salt and smear with olive oil. Roast for 25 min until the top layer of potato is crisp and the rest is tender to the point of a knife. Serve with a lemon wedge.