Fish Roulade

    30 mins

    Cod with fresh basil and sundried tomatoes rolled in ham. Ask your fishmonger to skin, debone & fillet the fish for you. If not cod, feel free to use the fish of choice.

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    Serves: 4 

    • 900g cod (filleted into 2 pieces)
    • 25g fresh basil
    • 12 sundried tomatoes (a small jar)
    • 90g ham (parma, if you can find it)
    • For the Sauce
    • 175ml white wine
    • 175ml cream
    • 250g sweet tomatoes
    • 2 tsp butter.

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

    1. Preheat oven to 180 degrees C. Lightly oil a baking tray.
    2. Place a piece of foil or plastic film that's just larger than the fillets onto a work surface. 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 foil will help to keep the shape while it's cooking but you can remove if you prefer.
    7. While the fish is cooking 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.

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