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Stuffed Cod a la Empire close up of single serving on a white plate

Stuffed Cod a la Empire, to celebrate Rock Recipes 4th Anniversary

Cod a la Empire - fresh cod fillets filled with a herb and almond stuffing then wrapped in prosciutto and baked before being served with a fresh garlic and tomato compote.
Course Dinner
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Author Barry C. Parsons

Ingredients

  • 2 lbs fresh cod fillets
  • 8-10 ounces of very thinly sliced prosciutto this should be the deli sliced almost paper thin prociutto

For the Savoury Almond Stuffing

  • 2 cloves minced garlic
  • 1/2 small red onion diced small
  • 3 tbsp olive oil
  • 3 cups whole wheat bread cut in 1/2 inch dice
  • 2 tbsp chopped chives
  • 1/2 tsp cracked black pepper
  • 3 tbsp dried summer savoury tarragon, dill, or basil make good substitutes
  • 1/4 cup melted butter
  • 1 to 2 ounces warm water
  • 1/2 cup chopped toasted almonds

For the Tomato Compote

  • 4 cloves minced garlic
  • 6 tbsp olive oil
  • 8 large ripe tomatoes
  • 6 tbsp balsamic vinegar
  • 1/2 tsp chilli sauce or chilli flakes optional or to taste
  • salt and pepper to season

Instructions

  1. Tail sections of cod are best because they are thinner, making them easier to roll up and the triangular sections can be placed beside each other in opposite directions to form a rectangle. If the cod fillet is quite thick, simply slice it in half horizontally to create two thinner pieces.
  2. Prepare six fish portions in roughly 5x7 sized rectangles. Overlap slightly if using two pieces of fish to prepare the portion.
  3. Squeeze handfuls of the stuffing into sausage shaped portions the width of the fish fillet and place at one end, roll the fillet rectangle all the way around the stuffing.
  4. Lay out slices of the prosciutto again in about a 5x7 rectangle and place the prepared cod and stuffing at one end.
  5. Roll the prosciutto tightly around the cod and place in a lightly oiled shallow glass baking dish. Do not crowd the portions in the baking dish; allow at least an inch or two between the portions for good air circulation in the oven. If cooking all six portions at once use two 9 x13 or similar size glass baking dishes. Crowding the portions in the pan will not allow the prosciutto to seal the portions properly and the cod will dry out.
  6. Preheat oven top 400 degrees F and bake the portions for 25 minutes. Remove from oven and let rest for 10 minutes before serving with warm tomato compote.

Savoury Almond Stuffing

  1. Saute the garlic and onion in the olive oil until softened but not browned.
  2. Remove from heat and toss together with the remaining stuffing ingredients.

Quick Tomato Compote

  1. Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
  2. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.