Summary

Ingredients

• 400 g cod fillet (s)
• 200 g pasta, e.. penne
• 100 g parmesan
• 1 can tomatoes, chunky, approx. 250 g
• 1 onion (s)
• 2 cloves garlic
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon thyme
• 2 egg (s)
• Panko or regular breadcrumbs
• Flour
• salt and pepper
• Cayenne pepper
• thyme
• parsley

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Instructions

1. Whisk the thyme with the eggs. Finely grate the parmesan and mix in a ratio of 1: 1 with the panko crumbs.
2. For the tomato sauce, heat the olive oil with the butter in a small saucepan. Sweat the finely diced onion and the chopped or squeezed garlic in it. Be careful, the garlic must not turn brown, otherwise it will be bitter! Add the tomatoes and season the sauce with salt, pepper and a pinch of cayenne pepper. Simmer for 20 minutes, stirring occasionally, until it thickens.
3. Cook the pasta in plenty of salted water until al dente.
4. Cut the cod fillet into pieces about 5 cm in size and season with salt and pepper.
5. Heat a little vegetable oil in a non-stick pan. First turn the cod pieces in flour, then add them to the egg / thyme mixture and then turn them into the panko-parmesan crumbs. Fry both sides in a pan over low heat for about 10 minutes until crispy.
6. Drain the pasta and mix with the tomato sauce. Possibly add a little fresh thyme and / or parsley and spread the pieces of fish on top.