Cod fillet with leek tagliatelle

Ingredients for 2 servings:

• 400 g cod fillet(s)
• 3 m.-large tomato(s)
• 2 stalk(s) leeks, thin and tender
• 75 g Emmental cheese, grated
• 200 g tagliatelle, alternatively narrow ribbon pasta
• 2 tbsp clarified butter
• e.g. lime juice or lemon juice
• Paprika powder, hot
• Salt and pepper, mixed, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

a la garten-gerd

Rinse the fish in cold water, dry it, and remove any bones. Drizzle with lime or lemon juice, season with paprika, pepper, and salt, and chill. Remove the first two layers of the leek, using only the white and light green parts. Cut into 6-8 cm long pieces, then cut these lengthwise into very fine strips. Peel the tomatoes, remove both ends generously, and cut into 5 mm thick slices. Heat clarified butter in a pan and fry the fish until light brown. Turn the cod fillet over medium heat, cover, and cover with the tomato slices, season with a little more pepper and salt, and sprinkle with the Emmental cheese. Heat the fish under the lid over low heat until the cheese has melted. At the same time, cook the tagliatelle in salted water until al dente. Add the leek strips 3 minutes before the end of the cooking time. Drain the pasta and leek, then serve with the baked cod fillet.