1 cod filet of about 1.2 kg, cut into six pieces
1/2 teaspoon salt
1/4 cup soy sauce (60 ml)
3/4 cup all-purpose flour (90 g)
1/2 cup milk (120 ml)
2 eggs
Olive oil for greasing
80 g mozzarella cheese, cut into thin slices
For the tomato sauce
2 cans of peeled tomatoes (800 g)
1/4 cup olive oil (60 ml)
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Fresh parsley leaves for garnish
1 cod filet of about 1.2 kg, cut into six pieces
1/2 teaspoon salt
1/4 cup soy sauce (60 ml)
3/4 cup all-purpose flour (90 g)
1/2 cup milk (120 ml)
2 eggs
Olive oil for greasing
80 g mozzarella cheese, cut into thin slices
For the tomato sauce
2 cans of peeled tomatoes (800 g)
1/4 cup olive oil (60 ml)
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Fresh parsley leaves for garnish
Season the fish with salt and soy sauce. Reserve
In a medium bowl, combine flour, milk, eggs, and mix well with a wooden spoon. Reserve
Heat a non-stick skillet over low heat, add olive oil to grease it
Place the reserved fish pieces in the mixture and coat them evenly
Arrange the fish in the skillet and fry until browned on both sides (approximately 3 minutes per side)
Transfer the fish to a 22 cm x 35 cm baking dish
Cover with mozzarella cheese. Reserve
Preheat the oven to 200°C (hot)
Prepare the tomato sauce: in a medium pan, combine peeled tomatoes with their liquid, olive oil, salt, and bring to a boil over high heat
Cook, stirring occasionally, until the sauce thickens (approximately 10 minutes)
Remove from heat, add chopped parsley, and mix
Distribute the tomato sauce over the fish in the baking dish
Bake in the preheated oven until the cheese melts (approximately 10 minutes)
Garnish with fresh parsley leaves
Serve immediately.
