Fish Rolls

Thanks to its eye-catching presentation, this dish looks incredibly appetizing. Pan-fried cod rolls filled with tomato paste and fresh herbs, all brightened by a lemon-ginger marinade. This is a great way to cook everyone's favorite white fish—elegant enough to serve as the main course at a holiday dinner. The contrast of green herbs against tomato paste, plus a zesty dressing of lemon, ginger, and garlic, gives you every reason to try cod this way.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Cod fillet

400

Parsley

Dill

Olive oil

Lemon juice

Ginger (Fresh)

Garlic

Tomato paste

Vegetable oil

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 13 g

Fats 35 % 8 g

Carbohydrates 9 % 2 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Wash the parsley and dill and let them drain, then chop the herbs finely.
Step 2:

Peel the fresh ginger root—you can just shave off the skin with a knife—and peel the garlic. Grate both on a fine grater, or run them through a garlic press.
Step 3:

In a separate bowl, stir together the tomato paste, grated garlic, ginger, and 1 teaspoon of olive oil.
Step 4:

Rinse the fish and pat it dry with a paper towel. If you feel any bones in the fillet, pull them out. Sprinkle the fish with lemon juice and season with salt and pepper to taste. Spread a thick, even layer of the tomato paste mixture over the top.
Step 5:

Scatter a generous, even layer of the chopped herbs over the tomato paste. The cod should be fully thawed before you start—you'll need the flesh to be pliable. Roll each fillet up tightly and secure the end with two or three toothpicks.
Step 6:

Heat a skillet over high heat and add the vegetable oil. Once it's hot, add the fish rolls. Sear over high heat until golden, then flip and cook a few minutes more, until cooked through.

In this dish you can swap the parsley for any other mild-flavored herb—but skip anything too strong like lovage or celery leaf, which would overpower everything. I do recommend always using the dill, though; to my mind it pairs perfectly with tomato paste. Packages of frozen fish often include the thinner tail-end pieces, which have few bones—those are ideal for rolling up this way. Use bamboo skewers or toothpicks if you have them, and flip the fish with a spatula rather than tongs so you don't damage the shape of the rolls. Enjoy!