Sesame fish with brussels sprouts and potatoes

Dab the cod fillet dry with kitchen paper and rub with salt and pepper. First take the cod through the flour, then through the beaten egg and finally through the sesame seed. Place the fish fillet on a plate and put in the refrigerator for 10 minutes.

In the meantime, heat 10 g of butter in a frying pan and fry the potatoes in 20 minutes until tender and golden brown. Halve the sprouts. Bring plenty of water to a boil in a pan and cook the sprouts in 4-6 minutes (depending on the size) al dente. Drain and scoop the cherry tomatoes with the potatoes. Warm for another 1 min.

Heat the rest of the butter in a second frying pan and fry the cod fillet in 6 min. Golden brown and done. Turn halfway. Divide the fish over 4 plates. Serve with the sprouts and potatoes.