Pangasius baked in a parmesan coating with tomato sauce

Ingredients for 4 servings:

• 4 fish fillets (pangasius or monkfish)
• 4 tbsp flour, for dusting
• 2 eggs
• 2 tbsp cream
• 2 tbsp Parmesan, finely grated
• some salt and pepper, white
• some lemon juice, fresh
• some Worcestershire sauce
• some olive oil for frying
• 1 medium-sized onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 1 small carrot(s), peeled and finely chopped
• 1 can of tomatoes, chopped and peeled (400g can)
• 1 tbsp tomato puree
• ½ dl red wine, strong
• 1 dl broth
• some salt and pepper, from the mill
• some oregano
• marjoram
• Thyme
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat a little olive oil in a small pan, sauté the onions and garlic, add the finely chopped carrot, and continue sautéing for a while. Reduce the heat slightly and stir in the tomato paste. Deglaze with the red wine and allow to thicken slightly. Add the stock and diced tomatoes and simmer gently for 30 minutes. Season to taste with the herbs, salt, and freshly ground pepper. Whisk together the eggs, cream, and Parmesan cheese and season lightly with salt and pepper. Rinse the fish in cold water and pat dry. Season with salt, pepper, lemon juice, and a little Worcestershire sauce. Heat a little olive oil in a frying pan, coat the fish in flour, dip it in the egg mixture, and fry slowly in the olive oil. Spoon the sauce onto warm plates, arrange the fish on top, and serve with vegetable pasta as a side dish. Serve immediately, otherwise the fish or the breading will go soggy in the sauce.