Pan-seared slice of cod

Ingredients

• 4 slices of fresh cod of 120 g (4 oz) each
• 30 ml (2 tbsp) olive oil
• 20 rosted cherry tomatoes
• 200 g (7 oz) whole-wheat penne
• 4 small celery stalks for decoration
• For the celery sauce
• 350 g (about 1 small) celery, peeled and cut
• 1 large onion, thinly sliced
• 6 garlic cloves
• Juice of one and a half lemons
• 60 ml (1/4 cup) 15% heavy cream
• salt and pepper to taste

Preparation

For the celery sauce

• Peel and chop the celery and onion.
• In a saucepan of water, add the vegetables and garlic. Season with salt and bring to the boil.
• Cook for 15-20 minutes.
• Drain and blend with the lemon juice and cream until very fine. If necessary, strain through a sieve. Check seasoning.

For the cod

• In a frying pan over medium heat, place the cod skin side down and cook in the oil for 10 to 12 minutes, without turning. Season with salt and pepper.
• Meanwhile, cook the penne in boiling salted water until al dente.
• Place the pasta in the bottom of each plate. Pour in the celery sauce, then place the cod on the skin side. Garnish with cherry tomatoes and celery stalks.