1200 g Nutaaq® cod fillet
100 ml sesame oil
100 ml soya sauce
1 kg wholewheat penne pasta
3 red pointed cabbages
1 kg kale
1 kg ricotta cheese
Salt and pepper
Cut the fish into smaller pieces of about 50 g. Make two incisions in the skin side. Season the fish with salt and pepper on both sides.
Pull the stalks off the kale and chop the leaves coarsely. Blanche them in salted water for 2 minutes.
Cut the pointed cabbage finely, using a mandoline slicer if you wish.
Season the ricotta cheese with salt and pepper.
Cook the pasta according to the instructions on the packet and stir in sesame oil, soya sauce, the pointed cabbage and the kale. Season the mix with salt and pepper and keep warm.
Fry the fish on the skin side in oil in a pan for 4-5 minutes. Turn the fish and turn off the heat – it will be cooked after 1 mniute.
Serve immediately with ricotta cheese and the warm salad.