← All recipes

🍽️ Stuffed Cod

538 kcal · 30 min · 4 servings

Ingredients

• 2 pieces Cod fillet approx. 250 g each (with skin)
• Juice of one Lemon
• 4 Tomatoes
• 300 g Shallots
• 3 Cloves of Garlic
• 2 tbsp Butter
• 1 bunch Parsley
• 100 ml White wine
• 100 g Whipping cream
• 0.5 tsp black peppercorns
• Salt
• Pepper (from the mill)

Instructions

1. 1. Cut the fish fillets in half lengthwise.
2. 2. Season the fillets with salt and pepper.
3. 3. Drizzle the fillets with lemon juice.
4. 4. Wash the tomatoes.
5. 5. Quarter the tomatoes.
6. 6. Remove the seeds from the tomatoes.
7. 7. Dice the tomatoes into small cubes.
8. 8. Peel the shallots.
9. 9. Slice the shallots into thin rings.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Chop the parsley.
15. 15. Heat the butter in a pan.
16. 16. Sweat the shallot rings in the butter until translucent.
17. 17. Add the chopped garlic to the pan.
18. 18. Add the tomato cubes to the pan.
19. 19. Add the peppercorns to the pan.
20. 20. Add the wine to the pan.
21. 21. Let the mixture simmer for 3 to 4 minutes.
22. 22. Season the filling with salt.
23. 23. Stir the chopped parsley into the filling.
24. 24. Place the two bottom fish fillet pieces on a work surface.
25. 25. Place some of the shallot-tomato mixture on the fillets.
26. 26. Place the remaining two fillet pieces on top, skin side up.
27. 27. Tie the fillets into packets with kitchen twine.
28. 28. Place the remaining shallot mixture in a greased baking dish.
29. 29. Stir the cream into the shallot mixture.
30. 30. Place the fish packets on top of the mixture.
31. 31. Cover the dish with aluminum foil.
32. 32. Preheat the oven to 180°C (top and bottom heat).
33. 33. Cook the stuffed cod in the oven.
34. 34. Let the fish cook for approx. 25 to 30 minutes.

Nutrition per serving

• kcal: 538
• Protein: 42 g · Fett/Fat: 31 g · Carbs: 14 g