Recipe of the month

Cod breaded in soft gingerbread

4 portions Budget

Even fish and soft gingerbread are a good pairing!

Ingredients

4 cod steaks (about 600 g)
15 g liquid honey
2 tbsp parsley, chopped
nob of butter
150 g soft gingerbread with honey
1 tsbp lemon juice
salt and pepper
½ clove of garlic, crushed
350 g tagliatelle
24 cherry tomatoes
2 tbsp olive oil

Preparation

Pre-heat the oven to 180° C.
Crumble the soft gingerbread with honey in a blender. Add the chopped parsley, the honey, the lemon juice, the salt and pepper and the garlic. Mix well to obtain a paste.
Pat the cod dry and rub the paste over the top of the four codfish steaks.
Grease an oven dish with the butter and arrange the steaks in it. Arrange the cherry tomatoes around the fish. Drizzle with some olive oil.
Bake for about 25 minutes in the oven.
In the meantime, bring a sufficient amount of salted water to the boil and cook the tagliatelle al dente.
Serve the fish with the tagliatelle and the cherry tomatoes.