Farfalle With Tomato Ragout And Cod Medallions - cooking recipe

Ingredients

1 bulb fennel with leaves, cut into fine strips (leaves set aside for garnish)
400 g tomatoes, diced
200 g yellow cherry tomatoes, halved
1 None small onion, peeled and finely diced
2 tsp oil
1 tsp tomato puree
80 g pasta (e.g. farfalle)
1 tsp fennel seeds, pounded in a mortar
200 g fillet of cod, cut into 4 medallions
1 tbsp lemon juice
1 tbsp plain flour

Preparation

Heat 1 tsp of the oil in a large saucepan on medium-high heat. Cook the onion, stirring, until lightly browned. Add the fennel and cook for 2-3 mins. Stir in the tomato paste. Add the tomatoes and 1/2 cup water. Bring to a boil. Reduce heat to low and simmer for about 10 mins. Season to taste.
Meanwhile, cook the pasta in boiling salted water according to the package directions.
Drizzle the cod medallions with lemon juice then sprinkle with crushed fennel seeds, salt and flour. Heat remaining 1 tsp oil in a nonstick skillet on medium heat. Cook the cod medallions for about 4 mins, turning as necessary.
Drain the pasta and stir into the tomato ragout. Serve the cod medallions on a bed of ragout, sprinkled with chopped fennel fronds.