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Cod Fillets in Bread Gratin

Venetian Spinach

My husband, who is an Ashkenazi from Brooklyn, still hasn’t come to terms with the fact that when I am feeling down, rather than opening a pint of ice cream, I head right for the anchovies. In his opinion, this must be a sign of some mysterious psychiatric disturbance. But Italians love anchovies, both plain on bread and butter, or as a secret ingredient to perk up a sauce or a vegetable side that came out a little “flat.” You’ll see what I mean after you try this very easy fish recipe!

  • ServingsServings


  • 3 or 4 tablespoon extra virgin olive oil
  • 4 oil-packed anchovies, drained
  • Kosher salt
  • Freshly ground black pepper
  • 3 slices bread, crust removed
  • 2 tablespoon freshly chopped parsley (optional)
  • 2 pound cod fillets


Preheat oven to 350°F. Line the bottom of a baking pan with parchment.Combine oil, anchovies, salt and pepper to taste, bread, and parsley in a food processor, and grind into a paste—the texture should remain slightly grainy. Arrange cod fillets on the prepared pan. Spread anchovy mixture on top.
Bake for 10 to 15 minutes, or until fish flakes easily with a fork.

Serve with: Jewish Venetian Spinach.