FFWD – Cod and Spinach Roulades

Sole stuffed with kale and quick-preserved lemons, with roasted asparagus in the background.

This dish was not a success for me, which has been rather rare for this cookbook. Perhaps it was because my roulades were sole and kale rather than cod and spinach. My presentation was terrible and my photograph even worse, but it was the taste that underwhelmed me most. On a positive note, it was fun to put the roulades together and much easier than I thought it would be. I overstuffed them a little, but they still held together well enough, if not prettily.

The roasted asparagus was fantastic, though. There’s nothing better than simply prepared spring vegetables. I also served this with some of last year’s pesto, which I’m trying to use up before basil season begins again. It helped the dish.

I know that others had more success with this week’s recipe than I did, so I’ll point you in their direction: Cod and Spinach Roulades.

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10 thoughts on “FFWD – Cod and Spinach Roulades

  1. Teresa, roasted asparagus as a side to these fish roulades does sound delicious and adding kale instead of spinach was ceratainly a creative and delicious idea as well. I agree that a little bit of homemade pesto really upped the taste of this spring recipe.
    Have a good week!

  2. It is so nice to have that homemade pesto handy- it saves many dishes! I am also casting a dubious eye at the chard pancakes- maybe I’m just too much of a southern girl !!

  3. I felt underwhelmed by March’s recipes. Sorry you didn’t love this one. I’m so looking forward to fresh asparagus, though it’s not here yet. As you say, on to next week! Have a good one.

  4. Oh man, I am SO looking forward to fresh asparagus showing up in the market – we are still a little bit away from that happy occasion.
    Sorry this wasn’t a hit for you 😦

  5. I saw that fresh asparagus peeking out at us. This week-end I am having company for dinner and you inspired me to find some asparagus (Whole Foods). I’m going to throw it together with some olive oil, parmesan cheese, garlic and roast it also. I agree with you completely about your sole/kale. Don’t think the outcome would have been much different if you had used cod. I liked learning the technique although liked it better when the outcome was dessert.

  6. I’m sorry you didn’t like this one. I doubt it was your substitutions–it seemed like it was a hit-or-miss recipe for most people. It’s so hard to beat roasted asparagus! I can never get enough of it.

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