Pollock Penne in Mascarpone Cherry Tomato Sauce

• In a bowl, combine half of the Italian seasoning with a light drizzle of olive oil and then season with salt and pepper. 
• Add the fish and toss well to coat, then set aside until further use.
• Slice the onion into half rings and crush or mince the garlic.

• Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat.
• Fry the garlic and onion for 1 - 2 minutes, then stir in the tomatoes and the rest of the Italian seasoning.
• Crumble in the stock cube (see pantry for amount).
• Cover with the lid and allow to simmer for 3 - 4 minutes.

• Heat another light drizzle of olive oil in a frying pan over medium-high heat and fry the fish for 3 minutes per side. 
• Use a spatula to break the fish into smaller pieces.
• In the meantime, stir the mascarpone into the sauce and allow to reduce for 2 - 3 minutes.

• Finely chop the parsley in the meantime.
• Transfer the pasta to the sauce, along with 1 - 2 tbsp pasta water per person (see Tip).
• Mix well to combine and season to taste with plenty of salt and pepper.

Tip: add more pasta water if necessary.