Fried polar cod on pasta pomodoro

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 600 g fish fillet(s) (polar cod), frozen
• 300 ml vegetable stock
• 200 ml cream
• salt and pepper
• Sugar
• 1 can tomatoes, chopped, approx. 400 g
• 50 ml white wine
• 1 onion(s)
• some butter
• 1 tbsp sesame seeds
• 1 tbsp Italian herbs
• 1 tsp cornstarch
• ½ lemon(s), juice

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

For the white wine sauce, sauté the onions in a little butter, deglaze with white wine, and add the vegetable stock and cream. Season with salt and pepper to taste and simmer gently for about 20 minutes. Then puree finely with a hand blender. Mix the cornstarch with cold water to thicken the sauce. Add the tomatoes and herbs and season again to taste, adding a little sugar if desired. Thaw the fish fillets and then cut into large pieces. Mix well in a bowl with the lemon juice, salt, pepper, and sesame seeds. Fry the fish pieces in butter until golden brown. Meanwhile, cook the pasta in salted water until al dente, then drain through a sieve. Combine the pasta with the sauce and the fish pieces in a pot. Then serve on plates.