Braised panga fillet with penne and tasty toms

Panga fillet:
400 gr panga fillet fish
4 big roma tomatoes (without skin, cut to pieces)
2 toes of garlic from the press
freshly cut parsley
pepper
salt
olive oil
250ml water

First fry the garlic short and softly (max. 1 min) in the olive oil. Add tomatoes with salt and pepper and cook in for 10min. Add 250ml water and cook in for 5min. Then add the fish and braise it with lid on the pan on low fire for 10-15min. Before serving add the parsley.

Tasty tom tomatoes:
Ingredients:
8 tasty tom tomatoes, cut in halves
1 toe of garlic from the press
1 el of thyme (dry)
Biscuit powder (panneermeel)
Olive oil

Preheat oven to 180degr.
Put the tasty toms with the cut-side up on a oven-plate. Divide the garlic over all tomatoes (just a little bit per tomato). Divide the thyme over all tomatoes. Put on each tomato some biscuit powder and add quickly some olive oil on top of them. Put them in the oven for 20min.

Serve with penne!