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Baked cod with anchovies and garlic

Calories per serving 280.

ingredients

serves 4
4 x 175 g (6 oz) cod loins
50 g (1 3/4 oz) canned anchovy fillets, drained
1 garlic clove, crushed
2 tablespoons tomato puree
450 g (1 lb) baby new potatoes, scrubbed
25 g (1 oz) low fat spread
1 tablespoon finely chopped fresh chives
salt and freshly ground black pepper

method

1. Preheat the oven to Gas Mark 5/l90°C/fan oven 170°C. Place the cod on a non stick baking tray.

2. Pat the anchovy fillets with kitchen paper to remove any excess oil. In a small bowl, mash the anchovies with the garlic and tomato puree to make a thick paste. Spread the anchovy paste over each cod loin. Bake the cod in the oven for 20 minutes.

3. Meanwhile, cook the potatoes in lightly salted, boiling water for 15 minutes, until tender. Drain them and, using a potato masher break up the potatoes by lightly crushing them. Mix in the low fat spread and chives, and season with plenty of freshly ground black pepper.

4. Divide the crushed potatoes between four warmed serving plates and top with a cod loin. tip: Anchovies ore very salty, so you shouldn't need to add any extra salt to this dish.

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