Fish cutlets at home

1. Peel and finely chop the onion. Peel and chop the garlic. Clean and finely cut Ingredients:

• Preserved tomatoes - 400 Grams
• Bow - 1/2 pieces
• Chesnoka - 1 tooth
• Lemon juice - 1 st. a spoon
• Sugar - 1/2 Teaspoon
• Basil - 1 teaspoon
• Worcester sauce - 1/2 Art. spoons
• Salts - 1/4 Teaspoons
• Pepper - - To taste
• Cod fillet - 180 grams
• Eggs - 1 piece
• Green onions - 50 Grams
• Potatoes - 110 Grams
• Breadcrumbs - 5 st. spoons
• Parsley - 2 Art. spoons
• Olive oil - 2 Art. spoons
• Butter - 1 Art. a spoon
• Salt and pepper - - To taste

Instructions

1. Peel and finely chop the onion. Peel and chop the garlic. Peel and finely chop the green onions. Boil the potatoes in boiling water for about 20 minutes. Finely chop the parsley. Cut off the tips from the green beans and cut it across into two pieces. We make a tomato sauce. Heat the frying pan over medium heat with 1 tbsp. olive oil and add chopped onions. Cook until the onion is browned, about 5 minutes. 2. Add the tomatoes, chopped garlic, lemon juice, sugar, basil, Worcesters sauce, salt and pepper and twist the fire to the minimum. To cover with a lid. Cook the sauce at low temperature for about 45 minutes. If too much liquid evaporates, you can add a little more water. Preheat the oven to 250 degrees Celsius. Put the cod into the barely boiling water, the water should barely cover the fish and cook for 4 minutes. 3. Put fish, potatoes, eggs, green onions, parsley, salt and pepper, as well as three tablespoons. breadcrumbs in the food processor and grind. From the resulting mixture to blind three round cutlets. Roll them in the remaining breadcrumbs. 4. Heat a small pot of water to make a green bean. Put 1 tbsp. olive oil in a frying pan and heat over medium heat. Put the cutlets in a frying pan and fry for 3 minutes on both sides until they lightly blush. Move the cutlets into the oven and cook for another 8 minutes. 5. While fish patties are prepared, brew green beans in water for about 7 minutes, add butter to a frying pan and fry the beans on high heat for 1 minute. Serve cutlets, tomato sauce and green beans in heated plates, sprinkling with parsley.

Servings: 4