Mary Berry Cod Steaks with Anchovy and Fennel Recipe

This golden, crispy Mary Berry Cod steaks with anchovy and fennel Recipe is made with fresh cod, a savoury breadcrumb topping, and aromatic herbs, all ready in under 30 minutes. The hero moment arrives when you pull the dish from the oven, revealing a crunchy, browned crust that perfectly contrasts with the tender, flaking white fish underneath. I love how the salty anchovies melt into the sweet fennel to create a depth of flavour that feels far more complex than the effort required.

Why This Classic Works

I often find that people shy away from anchovies, fearing they will be too overpowering, but in this recipe, they are the secret weapon. When chopped and cooked down with the sweet, aniseed notes of the fennel, the anchovies lose their aggressive fishiness and simply provide a rich, salty umami kick that seasons the mild cod perfectly. It is a brilliant example of how Mary Berry balances bold flavours with traditional techniques.

One mistake I made early on was chopping the fennel too roughly, which meant it didn’t soften enough in the short sautéing time. The lesson here is to chop the fennel and onion quite finely so they cook through quickly and blend seamlessly into the breadcrumb mixture, ensuring every bite has that perfect crunch without large chunks of vegetable.

Mary Berry Cod steaks with anchovy and fennel Recipe Ingredients

• 4 cod steaks (approx. 225g / 8oz each)
• 60g can anchovy fillets in oil
• 30g butter, plus extra for greasing
• 1 small onion, finely chopped
• 1 small fennel bulb, finely chopped
• 30g fresh parsley, chopped
• 125g fresh white breadcrumbs
• Salt and black pepper, to taste
• Garnish: fresh dill sprigs, lemon wedges, and watercress

How To Make Mary Berry Cod steaks with anchovy and fennel Recipe

1. Prepare the Anchovies: Drain the oil from the can of anchovies and reserve it for later. Chop the anchovy fillets into small pieces and set them aside.
2. Sauté the Vegetables: Melt the butter in a frying pan over medium heat. Add the finely chopped onion and fennel, cooking for about 5 minutes until they are soft but not browned.
3. Make the Topping: Remove the pan from the heat. Stir in the chopped anchovies, fresh parsley, and breadcrumbs. Season with a little salt (go easy, as anchovies are salty) and plenty of black pepper.
4. Assemble the Dish: Preheat your oven to 200°C (180°C fan / Gas 6). Place the cod steaks into a lightly buttered ovenproof dish. Spoon the breadcrumb mixture generously on top of each steak, pressing it down firmly with your hand to secure it.
5. Bake the Fish: Drizzle the reserved anchovy oil over the top of the crumb mixture. Bake in the preheated oven for 10 to 15 minutes. The fish is ready when the flesh is opaque and flakes easily, and the topping is golden and crisp. Serve immediately with lemon wedges and fresh herbs.

Recipe Tips

• Chop Finely: Ensure your fennel and onion are chopped very finely. Since the baking time is short, large chunks won’t soften enough and can disrupt the texture of the crispy topping.
• Check for Bones: Even with cod steaks, pin bones can hide in the flesh. Run your finger along the centre of the steak and remove any stray bones with tweezers before adding the topping.
• Don’t Overcook: Cod dries out quickly. Check it at the 10-minute mark; if the flakes separate easily with a fork, it is done. The residual heat will finish the cooking as you plate up.
• Breadcrumb Texture: For the best crunch, use stale white bread to make your crumbs rather than fresh soft bread, or dry fresh crumbs in the oven for a few minutes before mixing.

What To Serve With Cod Steaks

Since the topping is rich and savoury, I prefer serving this with simple new potatoes boiled with mint and tossed in a little butter. A side of steamed green beans or samphire also works beautifully to cut through the richness of the anchovy crust. Plenty of fresh lemon wedges are essential to brighten the whole dish right before eating.

How To Store

This dish is best enjoyed fresh out of the oven to keep the topping crispy. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Reheat gently in the oven to try and revive the crunch, but be aware the fish may become slightly drier.

FAQs

• Can I use a different fish? Yes, this topping works wonderfully with other firm white fish like haddock, hake, or halibut. Just adjust the cooking time slightly depending on the thickness of the fillets.
• Is the dish very fishy? Not as much as you might think. The anchovies melt down and provide a salty, savoury depth rather than a strong fishy taste, balancing perfectly with the sweet fennel.
• Can I prepare the topping ahead of time? Absolutely. You can make the fennel and breadcrumb mixture up to a day in advance and keep it in the fridge. Press it onto the fish just before baking.
• Do I have to use cod steaks? No, thick cod fillets work just as well. Cod steaks contain the bone which adds flavour, but fillets are easier to eat if you prefer a boneless experience.

Nutrition

• Calories: 429 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 23g
• Protein: 38g