Cod with Tomato Ragout

For the cod with tomato ragout, cut the fish into large cubes, rub with the juice of the lemon and leave to infuse.

In the meantime, peel the tomatoes, remove the seeds and stalk and cut into cubes. Dice the peeled onion, peel and finely dice the garlic clove.

Finely dice the celery. Heat 1 tbsp oil, sauté the onion and garlic briefly until translucent, add the diced celery, diced tomatoes and parsley.

Stir and season with a pinch of sugar, some pepper, salt and the soy sauce, cover and steam briefly.

Salt and pepper the fish and turn it in flour and the panko crumbs and fry it in the heated oil until crispy and light – about 2 minutes on each side. Serve with boiled potatoes.

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