Cod fillets in a crispy crust

Ingredients for 2 servings:

• 150 g cherry tomatoes or other small tomatoes
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 50 g cornflakes
• 2 cod fillets
• Salt and pepper from the mill
• 2 eggs
• 2 ½ tbsp, leveled flour
• 2 tbsp oil for frying
• 1 tbsp tomato paste
• 100 ml tomato juice
• 2 tbsp Clarified butter or butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Halve the tomatoes. Place the cornflakes in a freezer bag and roll them over with a rolling pin. Season the fish with salt and pepper. Beat the eggs. Coat the fish fillets first in the flour, then in the egg, and finally in the cornflakes. Heat 1 tablespoon of oil and sauté the onion and garlic until translucent. Add the tomato paste, sweat, and deglaze with tomato juice. Simmer for 5 minutes. Add more tomato juice, if desired. Season the sauce with salt and pepper and keep warm. Heat clarified butter in a pan and fry the fish for 2-3 minutes on each side. Wipe out the pan, heat 1 tablespoon of oil, add the tomatoes, and fry for about 2 minutes. Serve the fish with tomatoes and sauce. Serve with toasted garlic baguette.