Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 point tomato (s), chunky, with herbs, 370 g
• 1 teaspoon vegetable stock, instant
• salt and pepper
• 500 g taliatelle, from the refrierated counter
• 4 tablespoon butter
• 4 fish fillet (s) (pollack), approx. 250 g each
• 0.5 ½ bunch parsley
• 4 tablespoon, leveled breadcrumbs
• 1 teaspoon marjoram, dried
• 3 tablespoon cheese, grated, e.g. Gouda
• 1 tablespoon tomato paste
• Lemon juice
• Fat, for the shape

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Instructions

1. Peel onion and garlic and chop finely. Sauté in hot oil. Stir in tomatoes, 1/8 l water, tomato paste and stock, bring to the boil. Spice up. Mix the sauce and pasta. Spread in a large greased casserole dish (or 4 small ones).
2. Wash and pat dry the fish fillet and marinate with lemon juice for about 5 minutes. Dab again, season with salt and pepper and place on top of the pasta.
3. Wash and chop parsley. Melt the butter. Mix with breadcrumbs, marjoram, parsley and cheese. Season with salt and pepper.
4. Spread the crumbs on the fish. Spread a few chunks of butter on the pasta that are not covered with the fish.
5. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes.
6. Tip:
7. You can also mix other cooked pasta with tomato sauce.