Cod on creamy rigatoni with leek

Name: cod on creamy rigatoni with leek
Total time: 25 min
Yield: 4
Ingredients: 500 gram cod fillet; 4 tablespoon olive oil; 3 thick leeks; 2 toes garlic; 1 tablespoon curry powder; 200 ml cooking cream; 6 tablespoon curl parsley; 10 sundried tomatoes on oil; 300 gram rigatoni; pepper and salt

Ingredients

Directions

Preheat the oven to 150 ° C and bring a large pot of water with salt to the boil.
Grease an oven dish.
Cut the fish into 4 pieces.
Dab dry and sprinkle both sides with salt and some white pepper.
Roll them through half of the olive oil.
Place the fish in the baking dish and bake approximately 12 (thin pieces) in the oven for 20 minutes (thick pieces).
If necessary, add thinner pieces later or put them together.
Use the leeks only the white and light green.
Cut them in quarters lengthwise but leave the handle on.
Wash them well and then cut into very fine quarter rings.
Fry the leeks briefly in half the olive oil with the garlic, then add the curry and the cream.
Cook over medium heat for 8 to 10 minutes and season with salt and pepper.
Finely chop the parsley and tomatoes.
In the meantime, cook the rigatoni according to the instructions on the suit, drain and mix through the leek-cream.
Divide the pasta over the plates and put the fish on it.
Sprinkle with the tomato and parsley, serve immediately.