1 cod fish fillet, approximately 2.5 lbs, cut into six pieces
1/2 teaspoon of 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 brushing
80 g mozzarella cheese, cut into thin slices
For the tomato sauce
2 cans of crushed 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 fish fillet, approximately 2.5 lbs, cut into six pieces
1/2 teaspoon of 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 brushing
80 g mozzarella cheese, cut into thin slices
For the tomato sauce
2 cans of crushed 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
Set aside
In a medium bowl, combine flour, milk, and eggs
Mix well with a wooden spoon
Set aside
Heat a non-stick skillet over low heat
Brush with olive oil
Add the reserved fish pieces to the mixture and coat
Place them in the skillet and cook until golden brown on both sides (about 3 minutes per side)
Transfer the fish to a 22 cm x 35 cm serving dish
Top with mozzarella cheese
Set aside
Preheat the oven to 200oC (hot)
Prepare the tomato sauce: In a medium pan, combine crushed tomatoes, their liquid, olive oil, and salt
Bring to a boil over high heat and cook, stirring occasionally, until thickened (about 10 minutes)
Remove from heat, stir in chopped parsley
Distribute the tomato sauce over the fish in the serving dish
Bake in the preheated oven until the cheese is melted (about 10 minutes)
Garnish with fresh parsley leaves
Serve immediately
Approximately 548 calories per serving
