This stuffed cod roast Is a perfect dish for a festive or special occasion. It makes a great centrepiece dish if you are looking for a tasty meat-free alternative. The chestnuts give a nice seasonal flavour for the Christmas season.
Ingredients For Stuffed Cod Roast
2 Tail-end cod fillets (one skin-on, one skinned) From Walter Purkis & Sons
100g parmesan, finely grated
3 banana shallots, finely diced
180g cooked chestnuts, roughly chopped
250g stale bread, blitzed or chopped into breadcrumbs
100g flat-leaf parsley, finely chopped
300g butter, cut into cubes and divided into three
1 tbsp olive oil
Zest of 1 lemon
2 or 3 lemons, cut into rounds
Salt & black pepper to season
Fresh bay leaves to garnish
Cooking Method For Stuffed Festive Cod
This recipe will work best with two cod fillets from the tail end as they are are more consistent thickness. Ask in the shop and we can prep them for you.
Unwrap the fish fillets and pat dry with some kitchen roll, checking for bones and seasoning each side well with salt & pepper.
Next prepare the stuffing, start by gently frying the shallots in a little oil in a non-stick frying pan until they are soft and translucent. Allow to cool. In a large mixing bowl, add the shallots, chestnuts, breadcrumbs, parsley, lemon zest, parmesan and half of the butter. Season with a generous amount of black pepper and pinch of fine salt. Using your fingertips bring the mixture together. Cover and set aside.
Line a large baking tray with a sheet of greaseproof paper then take the fillet that has skin and place in tray as first layer (skin side down).
Now, press a generous layer of stuffing along the length of the cod fillet. Place the skinless fillet on top, before layering the lemon slices over the top of the fish. To keep the roast together tie the fish across the centre in several places places, cutting any excess string away.
Add the rest of the butter to the top of the fish and drizzle with the olive oil before seasoning well with plenty of salt & pepper. Place in a pre-heated oven (200°c / 180°c fan) for 35 – 40 minutes, or until the fish is cooked through. If you find the narrow end of the roast is cooking faster than the wider end, cover loosely with a little foil.
Make a quick sauce using the pan juices and an extra squeeze of lemon juice, and serve the fish with your favourite side dishes.
For a festive flourish, garnish the cooked fish with fresh bay leaves down the centre.
If you are looking for more cod recipes or cooking inspiration check our blog here >>
This roast cod recipe and image credits are from Seafish. More recipes on the Love Seafood website.