Pollock in tomato sauce with pasta

Ingredients for 4 servings:

• 600 g pollock fillet(s)
• 1 onion(s)
• 4 garlic cloves
• 60 g olives, black
• 1 tsp capers, small
• 2 tbsp olive oil
• 1 can tomatoes, chopped, approx. 400 g
• 1 tbsp tomato paste
• 50 ml water
• 1 organic lemon(s)
• 300 g pasta, e.g. B. Farfalle, Penne, Tortiglioni
• 1 pinch(s) salt and pepper, black
• 1 tsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Remove the bones from the pollock fillet and cut into pieces approximately 3.5 x 3.5 cm in size. For the sauce, peel the onion, halve it, and dice it into small pieces. Peel the garlic and dice it into small pieces. Finely chop the olives and capers. Add olive oil to a hot, lidded pan or saucepan and sauté the diced onion with a little salt and a teaspoon of sugar. Add the finely chopped garlic and sauté briefly. (Caution! The garlic must not brown, otherwise it will taste bitter.) Add the chopped tomatoes, tomato paste, and a little water (approx. 50-100 ml), along with the olives and capers. Add a pinch of black pepper and the zest of one-third of the lemon to the sauce. Cover the sauce and simmer gently over low heat. For the pasta, bring enough water to a boil in a saucepan. Add salt (it should taste like seawater). Cook the pasta according to the package instructions until al dente. About 5 minutes before the pasta is cooked through, season the sauce and add the pollock fillets. Increase the heat slightly and let the fish cook with the lid closed. Finally, add the pasta to the sauce with the fish and gently mix everything together. Note: The sauce waits for the pasta—not the other way around! Approx. 500 kcal per serving.