Italian Style Cod Fillet

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Ingredients

6	zucchini
1 handful	lemon thyme
6 tbsp	olive oil
1.35 kg	chunky tomato sauce
	salt and pepper
24	cod fillets, approx. 75g each
2 tbsp	lemon juice
6	eggs
400 ml	milk
200 g	Parmesan cheese, grated
100 g	plain flour
4 tbsp	olive oil

Method

Preparation time: ca. 40 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a

Halve the zucchini lengthwise, then cut in slices. Finely chop the thyme.

Heat oil to sauté the zucchini for some minutes, add the tomato sauce and bring to a boil. Season to taste with salt, pepper and the lemon thyme. Simmer over low heat for 5-10 minutes.

Preheat the oven to 200°C/Gas Mark 3-4.

Rinse the cod with cold water, pat dry and season with salt, pepper and lemon juice. Whisk the eggs with the milk and the Parmesan in a bowl until well combined. First turn the cod in flour, then in the egg mixture. Heat oil in a pan and quickly fry the cod on both sides.

Transfer the tomato sauce in a casserole dish, place the cod on top and bake in the preheated oven for 30 minutes.

Serve with gnocchi.