Stuffed Cod

Ingredients

• 2 pieces cod fillet about 250 g each (with skin)
• juice of one lemon
• 4 tomatoes
• 300 g shallots
• 3 Garlic cloves
• 2 tbsp butter
• 1 bunch parsley
• 100 ml White wine
• 100 g heavy cream
• 0.5 tsp black peppercorns
• Salt
• ground pepper

Instructions

1. 1.

   Split the fillets lengthwise once, season with salt and pepper, and drizzle with lemon juice.

2. 2.

   Wash tomatoes, quarter them, remove seeds, and dice into small cubes.

3. 3.

   Peel shallots and slice into thin rings.

4. 4.

   Peel garlic and finely mince it.

5. 5.

   Wash parsley, dry by shaking, and chop.

6. 6.

   Heat butter in a pan and sauté the shallot rings until translucent; add garlic and tomato cubes, peppercorns and wine, simmer for 3-4 minutes, season with salt, then fold in parsley.

7. 7.

   Place the two lower fillet pieces on a work surface, spoon some of the shallot-tomato mixture over them, lay the remaining fillets skin side up on top, and tie each with kitchen twine to form parcels.

8. 8.

   Pour the remaining shallot mixture into a greased baking dish, stir in cream, place the fish parcels on top. Cover the dish with foil and bake stuffed cod in a preheated oven at 180°C (350°F) for about 25-30 minutes.