Recipes

Cod Fish Involtini in Pepper Tomato Sauce

:25 min

:40 min

Serves 4

4 fillets fresh cod (about 113g each), patted dry

13 Longo’s Curato Extra Virgin Olive Oil Taralli

1 small red onion, finely diced

1/4 cup chopped fresh Longo’s Basil, divided

2 tbsp grated Longo’s Curato Parmigiano Reggiano Cheese

2 tbsp Longo’s Pine Nuts

1 tbsp chopped fresh Longo’s Dill

5 tbsp Longo’s Extra Virgin Olive Oil, divided

1 tsp Longo’s Essentials Lemon Juice

Salt and pepper to taste

Pepper Tomato Sauce

4 large cloves garlic, minced

1 onion, diced

18 Longo’s Seriously Sweet Tomatoes, halved

1 jar (340mL) Longo’s Whole Roasted Red Peppers, drained and coarsely chopped

2 tbsp Longo’s Capers

1/4 cup white wine

1 jar (650mL) Longo’s Curato Passata Strained Tomatoes

2 tbsp Longo’s Curato Crushed Hot Chili Pepper Spread

12 dry cured black olives

•Process taralli in a food processor until finely ground; remove to bowl. Add onion, 2 tbsp of the basil, cheese, pine nuts, dill, 2 tbsp of the oil and lemon juice. Add a pinch each of salt and pepper. (Mixture should be sticky; add a touch more oil if too dry.) Set aside.
•Lay cod fillets skin-side up on work surface. Divide taralli mixture into 4 equal portions and spread evenly over fillets, pressing firmly so it adheres. Roll up each fillet tightly and secure with toothpicks. Cover and refrigerate.

Pepper Tomato Sauce

•Heat remaining 3 tbsp oil over medium-high heat in heavy-bottomed skillet. Sauté garlic and onion, stirring, for about 2 minutes or until tender. Add tomatoes and sauté until softened. Stir in roasted peppers and capers; cook for 1 to 2 minutes. Add wine and stir until evaporated. Pour in passata, chili pepper spread, olives and remaining 2 tbsp of basil. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste; remove from heat.
•Tuck stuffed cod evenly spaced into Pepper Tomato Sauce and bake in preheated 425°F oven for about 15 minutes or until fish flakes easily when tested with a fork.

Per serving: 510 calories