Farfalle with tomato ragout and cod medallions

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 2
  • 1 Fennel bulb with green (approx. 200 g)
  • 400 g Vine tomatoes
  • 200 g yellow cherry tomatoes
  • 1 (approx. 50 g) small onion
  • 2 TEASPOONS Oil
  • 1 TEASPOON Tomato paste
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 80 g Noodles (e.g. Farfalle)
  • 1 heaped Tsp fennel seed
  • 200 g Cod fillet (thick back fillet)
  • 1 TABLESPOON Lemon juice
  • 1 TABLESPOON Flour for turning

Directions

  1. 1

    Wash and clean the fennel and put the fennel greens aside. Quarter the fennel and cut into fine strips. Wash and drain the tomatoes. Dice vine tomatoes, cut cherry tomatoes in half. Peel and finely dice the onion

  2. 2

    Heat 1 teaspoon of oil in a saucepan and sauté the onion until transparent. Add fennel and steam for 2-3 minutes. Stir in tomato paste, then add tomatoes and about 125 ml water. Season with salt and pepper, bring to the boil and simmer at low heat for about 10 minutes

  3. 3

    Cook the pasta in boiling salted water according to the instructions on the packet. Coarsely crush the fennel seeds in a mortar. Cut cod fillet into 4 medallions and sprinkle with lemon juice. Sprinkle with fennel seeds and salt and turn in flour. Heat 1 teaspoon of oil in a small coated frying pan, fry the medallions for about 4 minutes, turning them

  4. 4

    Pour the pasta onto a sieve and drain. Cut the fennel green finely. Season tomato ragout with salt and pepper, mix with the noodles and divide into 2 plates. Arrange medallions on top and sprinkle with fennel green

Nutrition Facts

KCAL
350 kcal
CARBS
42 g
FATS
7 g
PROTEINS
28 g