400 g cod fillet
3 tb sp plain flour
2 eggs
150 g breadcrumbs
sunflower oil
Butter
1 glove of garlic
10 g chopped parsley
3 knobs of butter
pinch of salt
Tomato sauce
3 large tomatoes
1 glove of garlic
2 basil leaves
1 tb sp of olive oil
1/2 teaspoon of brown sugar
salt, pepper
For the butter, peel the garlic and crush it or chop with the parsley. Mix into the softened butter with a pinch of salt. Firm up it in the fridge.
For tomato sauce, bring the water in the a kettle to boil. Place tomatoes in a heatproof bowl, pour hot water to cover them. Leave for 20 seconds, then drain and cool under cold running water. Peel off the skin and cut tomatoes.
Heat the olive oil in a pan(medium heat). Add basil leaves and the whole glove of garlic. Cook for 30 seconds. Add tomatoes, sugar, salt, black pepper and simmer over low heat for 30-40 minutes(add some water if you feel you need it). Put tomato sauce in a blender or food processor. Process until smooth.
Slice the cod fillet into 3 or 4 pieces. Cut each piece of fish to create a pocket. Thinly cut the chilled butter, put one slice of butter into each fish “pocket”.
Whisk the eggs in a bowl, place the flour, salt and pepper in another, the breadcrumbs into a third. Coat each piece of cod in flour, then in beaten egg and then coat with breadcrumbs until evenly coated.
Heat the sunflower oil. Fry the breaded cod pieces several minutes. Serve with warm tomato sauce.
Here we cook 