Roulade of Cod with Tomato Cream Sauce
Fresh Pacific cod with fresh basil and sundried tomatoes rolled in Parma ham. Ask your fishmonger to skin, debone & fillet the fish for you.
1 person made this
1 900g/2lb Pacific cod (filleted into 2 pieces)
1 (25g) pkt fresh basil
12 sundried tomatoes (a small jar)
2 (90g) packs of parma ham
For the Sauce
175ml (6 fl oz) white wine
175ml (6 fl oz) double cream
1 (250g) punnet cherry tomatoes
1 dessertspoon butter.
- Preheat oven to 180 degrees C / gas mark 4. Lightly oil a baking tray.
- Place a piece of cling film that's just larger than the fillets onto a work suface. Line the film with the parma ham. Place one of the cod fillets on top of the parma ham.
- Arrange the sundried tomatoes and fresh basil on top of the cod. Then make a sandwich with the other fillet.
- Roll up the cling film as tight as possible to make the roulade.
- Using a very sharp knife, slice the roll into 4 equal portions.
- Bake for 15 minutes. The cling film will help to keep the shape while it's cooking but you can remove if you prefer.
- While the fish is coking you can make the sauce; Place all the ingredients for the sauce in a heavy-based saucepan.
- Bring to the boil slowly and allow to reduce. The cherry tomatoes will pop slightly and the sauce will become thicker.
- Remove the fish from the oven, peel off cling film. Arrange on warm plates and serve with sauce.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
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