Cod & anchovy bake - Good Food Middle East

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