Corn paste with tomato-pepper sauce and fish

Allow the cod fillets to thaw according to the instructions. Meanwhile, finely chop the garlic and the oregano, the red pointed peppers and the tomatoes into cubes and chop the onion. Heat olive oil in a pan and scoop the onion, garlic and paprika and fry them in 5 minutes. Add the tomatoes with 1 tablespoon of oregano, some salt and black pepper and cook everything in 10 minutes until tender.

Preheat the oven to 200 ° C. Cook the fusilli al dente according to the instructions on the package. Dab the cod fillets dry and cut into pieces of about 4 cm. Rub them in with paprika, some salt and freshly ground black pepper.

Puree the pepper tomato mixture with the hand blender into a smooth sauce. If necessary, let the sauce reduce until the thickness is good. Drain the fusilli and stir the pasta through the sauce.

Put the pasta with sauce in the oven dish and place the pieces of cod in between. Sprinkle the cheese and the rest of the oregano over it. Slide the dish a ridge under the center in the oven and bake the pasta with cod in 20-25 minutes until golden brown and done. Serve with a green salad.