Roulade of Cod with Tomato Cream Sauce

    30 min

    Fresh Pacific cod with fresh basil and sundried tomatoes rolled in Parma ham. Ask your fishmonger to skin, debone & fillet the fish for you.

    2 people made this

    Serves: 4 

    • 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.

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C / gas mark 4. Lightly oil a baking tray.
    2. 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.
    3. Arrange the sundried tomatoes and fresh basil on top of the cod. Then make a sandwich with the other fillet.
    4. Roll up the cling film as tight as possible to make the roulade.
    5. Using a very sharp knife, slice the roll into 4 equal portions.
    6. Bake for 15 minutes. The cling film will help to keep the shape while it's cooking but you can remove if you prefer.
    7. While the fish is coking you can make the sauce; Place all the ingredients for the sauce in a heavy-based saucepan.
    8. Bring to the boil slowly and allow to reduce. The cherry tomatoes will pop slightly and the sauce will become thicker.
    9. 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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