Fried cod fillets on tomato and basil spaghetti

Ingredients for 4 servings:

• 400g spaghetti
• 4 skinless cod fillets, approx. 130 g each
• 40 g pine nuts
• 1 handful of basil
• 250 g cherry tomatoes
• 2 cloves garlic
• 6 tbsp olive oil
• 300 ml chopped tomatoes (either fresh or from a can)
• some salt
• 1 pinch(s) of sugar
• Pepper, colorful from the mill
• some pepper, black from the mill
• e.g. Parmesan, freshly grated or freshly sliced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cook the spaghetti in plenty of boiling, lightly salted water until al dente. Rinse the cod fillets and pat dry. Roast the pine nuts in a non-stick pan without adding any fat. Rinse the basil, shake dry, and cut the leaves into strips. Rinse, trim, and halve the cherry tomatoes. Peel and chop the garlic cloves. Heat 3 tablespoons of olive oil in a large pan and briefly sauté the chopped garlic. Then add the halved cherry tomatoes and let them melt, stirring occasionally. Then add the chopped tomatoes and half of the basil strips and season everything with a little salt, a few turns of mixed pepper, and a pinch of sugar. Drain the spaghetti, let it drain, add it, and toss everything together. In a second pan, heat 2 to 3 tablespoons of olive oil and fry the cod fillets for about 5 minutes on each side; Season with a little salt and a few grinds of freshly ground black pepper. Divide the tomato and basil spaghetti among deep plates, arrange the cod fillets on top, and sprinkle with the remaining basil strips and toasted pine nuts. If you like, serve with some freshly shaved or grated Parmesan cheese.