Cod with Fennel and Cherry Tomatoes | RICARDO

Ingredients

• 6 green onions, thinly sliced
• 1 small fennel bulb, thinly sliced, and the fennel fronds finely chopped
• 2 garlic cloves, chopped
• ⅓ cup (75 ml) olive oil
• 4 cups (560 g) cherry tomatoes, halved
• ¼ tsp red pepper flakes
• 1 lb (450 g) frozen cod fillets, thawed and cut into 4 pieces
• ½ lb (225 g) tagliatelle or other egg noodles
• ¼ cup (10 g) basil leaves, finely chopped, plus more for serving
• 2 tbsp butter
• ⅓ cup (75 ml) mayonnaise
• 1 tsp smoked paprika
• 4 slices bread, toasted