Pollock fillet in Parmesan coating with tomato and basil sauce

Ingredients for 4 servings:

• 800 g fish fillet(s) (pollock)
• 3 eggs
• 80 g Parmesan, freshly grated
• 6 tbsp potato flour
• 6 large tomatoes, ripe, firm
• olive oil
• 250 g tomatoes, pureed
• 2 onions
• 1 tbsp tomato paste
• 2 tsp brown sugar
• salt and pepper
• 1 bunch basil, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk the eggs, grate the Parmesan cheese, mix into the eggs, season with pepper, and set aside. Remove the stems from the tomatoes, make a cross-shaped incision on the underside, and place them in boiling water until the skin begins to crack. Peel, quarter, deseed, and finely dice the tomatoes. Peel and dice the onion and fry in olive oil. Add the chopped tomatoes and fry. Add the passata, tomato paste, sugar, pepper, and salt, and simmer gently over low heat. Lightly salt the fish fillets, first coat them in potato flour, then dip them in the egg and Parmesan mixture, and then immediately fry them in hot olive oil. Pull the basil from the stems, chop it, and heat briefly in the sauce. Season the sauce to taste and add more salt, pepper, or sugar if desired. Serve with rice, baguette, or boiled potatoes.