4 cod fillets
1 large onion, fijngesnipperd
2 garlic cloves, pressed
1 jar grilled sweet pepper, into cubes
2 tbsp fresh thyme leaves
1 tbsp dried oregano
800 g diced tomatoes from a can
250 g cherry tomatoes
400 g volkorenpenne
40 g pine nuts
salt and pepper
1. Cook the pasta until al dente in lightly salted water. Fry the onion with the garlic until transparent in olive oil in a ovenable board pan. Add the paprikablokjes, the thyme, the oregano, the diced tomatoes and the cherry tomatoes. Season with pepper and salt. Leave for 10 minutes on a gentle heat simmer.
2. Preheat the oven to 180°C. place the fish to taste with salt and pepper, and put them in the sauce. Once the fish is in order, drop some olive oil over and sprinkle with the pine nuts. Put the pan 10 minutes in the oven. Serve with the pasta.
if you are a lover of fish? Make sure to try this delicious vispapillot!
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