- Written by Cynthia Presser
I used cod in this roulade, but it can be made with sole or tilapia too. The process is very simple (the only fancy thing about it is its name!) but the presentation is very pretty. My version of tapenade has dried apricots for a sweeter touch and it can also be served as a dip for crackers or bread. Enjoy with a glass of Sauvignon Blanc or Pinot Gris.
- 4 tablespoons extra virgin olive oil
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- 1 large tomato, peeled, seeded and finely chopped
- Salt and freshly ground black pepper
- ¾ cup canned hearts-of-palm, drained and coarsely chopped
- 1 tablespoons scallions, finely chopped
- 1 tablespoons flat-leaf parsley, finely chopped
- 6 cod fillets, about 5 oz each
- 6 tablespoons mascarpone cheese
In a medium skillet, heat 2 tablespoons olive oil until shimmering. Add the onions and cook on medium high heat stirring occasionally until translucent, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the tomato and cook until soft, 2 minutes. Season with salt and pepper. Remove from heat and fold in the hearts-of-palm, scallions, and parsley. Set aside and let it cool completely.
On a work surface, lay each fillet (flesh side down) between 2 pieces of plastic wrap about double the size of fillet. Pound out with flat side of a meat mallet, to 1/4-inch thickness. Remove plastic from top and season with salt and pepper. Spread 1 tablespoon of mascarpone cheese on each fillet, then spread about 1 ½ tablespoon of hearts-of-palm sauce, pressing the sauce down with the back of a spoon (see picture.) Take plastic wrap that the fish is laying on and wrap fish into a tight roll. Be sure not to roll the plastic into the fish roll. Twist the ends to make a really "tube" and refrigerate for one hour.
Preheat oven to 400 degrees for 10 minutes. Coat the bottom of a large baking pan with 1 tablespoon of extra virgin olive oil. Unwrap cod fillets and place them on baking pan, seam side down. Sprinkle with salt and pepper and drizzle the remaining olive oil on top. If using a convection oven, bake for about 8 minutes; if using a regular oven bake for about 17 minutes. Remove from oven and serve with the Olive-Apricot Tapenade (recipe below.)
The filling must be evenly spread. Pressing well with your hands, or with the back of a spoon, makes it stick to roll. It is like a sushi roll.
Olive- Apricot Tapenade
Makes about 1 cup
- ½ cup Kalamata olives, pitted
- ½ cup dried apricots, chopped
- 1 small garlic clove, crushed
- Juice of ½ lime
- ¼ cup pistachios
- 3 mint leaves
- 1 teaspoon sugar
- Pinch salt
- ½ cup extra virgin olive oil
Add olives, apricots, garlic, lime juice, pistachios, mint, sugar and salt to a food processor. Pulse until all ingredients are incorporated. With food processor turned on, slowly add olive oil. Refrigerate for at least 3 hours before serving. It can also be used as a dip for bread and crackers.
Sauvignon Blanc or Pinot Gris.
The Chilean Gryphus, is a great and affordable option for Sauvignon Blanc fans.
The Gerard Boulay Sancerre is a fantastic Sauvignon Blanc from the Loire Valley, in France; it is slightly pricier but it is from a sub-appellation named Chavignol – this is regarded as one of the best from that region.
Both wines are currently available at Wine Time.
Nutrition Facts - Fish Roulade
Amount Per Serving
Total Fat 7.3 g
Cholesterol 98.0 mg
Sodium 118.2 mg
Potassium 413.0 mg
Total Carbohydrate 1.4 g
Dietary Fiber 0.3 g
Sugars 0.0 g
Protein 31.9 g
Nutrition Facts - Olive-Apricot Tapenade
Amount Per Serving - 3 Tablespoons
Total Fat 17.1 g
Cholesterol 0.0 mg
Sodium 152.3 mg
Total Carbohydrate 7.4 g
Dietary Fiber 1.0 g
Protein 1.0 g