Cod wrapped in fine pastry with tomato and cardamom sauce


In this dish the cod is pan fried in Chinese spring roll pastry, this is a great way of cooking delicate fish such as cod, the fish steams gently inside as the pastry on the outside crisps beautifully. The final result is two contrasting textures. Spring roll pastry can be purchased in most supermarkets these days, but if you are having trouble finding it go to your closest Chinese supermarket.


4 x 200g portions of cod, skinned and pin boned
Springroll pastry
Clarified butter
4tblsp natural yogurt

For sauce;

1 onion finely diced
1 piece of ginger, peeled and diced
4 cloves of garlic, crushed
1tsp turmeric
5 cloves roasted and ground
5 black cardamom pods, roasted and ground
1 tin of good quality plum tomatoes, drained of all liquid and finely diced
1tblsp mixed coriander and basil chopped


Heat a generous amount of oil in a pan and place on the stove over medium heat. Add the onion, ginger and garlic and cook until well caramelised, add the turmeric, cloves and cardamom and cook for a further 5mins, add the tomatoes and cook until a thick salsa like sauce forms, remove from the heat and add the herbs and seasoning.

Lay a sheet of pastry on the work bench, season the cod all over and place in the middle of the pastry. Fold the pastry to over the cod and fold in the edges to completely enclose the fish, trim the edges of any excess pastry. Brush the pastry all over with clarified butter and place in the fridge just to set the butter. Do not wrap the fish to long in advance, 10-15min max as the cod will leak juices and make the pastry soggy when cooked.

Remove the cod from the fridge and pan fry over medium heat for 3-4mins on each side, until the pastry is beautifully golden brown, remove from the pan and rest on crumpled kitchen roll for 3mins.

Spoon some sauce into the centre of your serving plates and place a little yoghurt on top of the sauce. Cut the fish in half and set over the sauce, serve at once.

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