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Ffiledi Penfras wedi eu Llenwi (Stuffed Fillets of Cod)

Ffiledi Penfras wedi eu Llenwi (Stuffed Fillets of Cod) is a classic Cymric (Welsh) for a traditional dish of sandwiched cod fillets filled with a mix of breadcrumbs, herbs, onion and lemon zest that are poached in white wine and served with a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Stuffed Fillets of Cod (Ffiledi Penfras wedi eu Llenwi).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Sauce Recipes Herb Recipes Bread Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

Ar Gyfer y Penfras:
1 penfras mewn 2 ffiled
croen 1 lemwn wedi ei ratio'n fân
sudd 1 lemwn
150ml o wîn gwyn
halen a phupur du, at flâs

Ar Gyfer y Llenwad:
225g o friwsion bara gwyn
1 nionyn bychan, wedi torri'n fân
50g o fenyn
1 llwy fwrdd o bersli, wedi torri'n fân
1 llwy fwrdd o deim, wedi torri'n fân
1 llwy fwrdd o gennin syfi, wedi torri'n fân
croen 1 lemwn, wedi ei ratio'n fân

Ar Gyfer y Saws:
400g tun o domatos wedi eu torri'n ddarnau
1 nionyn coch bychan, wedi torri'n fân
2 glof o arlleg, wedi gwasgu
2 llwy fwrdd o finegr gwîn coch
1 llwy fwrdd o siwgwr Demerara
150ml o wîn coch
2 llwy fwrdd o olew olewydd
1 llwy fwrdd o bersli, wedi torri'n fân

Dull:

Glanhewch y ffiledi penfras, sychwch yna blaswch yn hael gyda halen a phupur du. Yn y cyfamser, paratowch y llenwad. Cynheswch y menyn mewn sosban, ychwanegwch y nionyn a'r garlleg a ffriwch am tua 3 munud, neu nes eu bod yn feddal. Ychwanegwch y briwsion bara, y perlysiau a'r croen lemwn a chymysgwch yn drwyadl i'w cyfuno'n dda. Gosodwch un ffiled (gyda'r ochor croen at i lawr) ar ddarn mawr o bapur gloyw cyn ychwanegu'r llenwad yn haen gwastad am ei ben. Gosodwch yr ail ffiled am ben y cyfan yna brwsiwch ychydig o fenyn dros y cyfan. Gwnewch y papur gloyw yn furf parsel cyn tywallt y gwîn i fewn. Seliwch y parsle papur glwyw yn dda yn trosglwyddwch i bopty wedi ei gyn-gynhesu i 200°C a phowch am 15 munud, neu nes fod y pysgodyn yn dyner a'r cnawd yn rhoi yn rhwydd o dan bwysau fforc. Yn y cyfameser, paratowch y saws. Cynheswch yr olew olewydd mewn padell, ychwanegwch y nionyn a'r garlleg a ffriwch yn ysgafn am ychydig funudau. Cymysgwch i fewn cynhwysion y tun tomatos ynghŷd a'r finegr, siwgwr a'r gwîn coch. Dewch a'r gymysgedd i ferwi, gosdyngwch i ledferwi a choginiwch yn ysgafn am 10 munud, neu nes fod y saws wedi lleihau rhyw ychydig. Ychwanegwch y persli a tynnwch oddi ar y gwres. Tynnwch y pysgodyn o'r parsel papur glowy a gosodwch ar blât gweini mawr cynnes. Arllwyswch y saws dros ac o amgylch y pysgodyn yna gweinwch.

English Translation

Ingredients:

For the Cod:
1 cod, in 2 fillets
finely-grated zest of 1 lemon
juice of 1 lemon
150ml white wine
salt and freshly-ground black pepper

For the Filling:
225g white breadcrumbs
1 small onion, finely chopped
50g butter
1 tbsp parsley, finely chopped
1 tbsp thyme, finely chopped
1 tbsp chives, finely chopped
finely-grated zest of 1 lemon

For the Sauce:
400g tin of chopped tomatoes
1 small red onion, finely chopped
2 garlic cloves, crushed
2 tbsp red wine vinegar
1 tbsp Demerara sugar
150ml red wine
2 tbsp olive oil
1 tbsp parsley, finely chopped

Method:

Was the cod fillets, wipe dry then season liberally with salt and black pepper.

In the meantime, prepare the filling. Heat the butter in a saucepan, add the onion and garlic then fry for about 3 minutes, or until just softened. Add the breadcrumbs, the herbs and the lemon zest and mix thoroughly to combine.

Arrange one fillet (skin side down) on a large sheet of foil and arrange the filling in an even layer on top. Sit the second fillet on top then brush a little butter over the top. Shape the foil into a parcel and pour the wine over the top. Seal the foil parcel then transfer to an oven pre-heated to 200°C and bake for 15 minutes, or until the fish is tender and flakes easily with a fork.

In the meantime, prepare the sauce. Heat the olive oil in a pan, add the onion and garlic and fry gently for a few minutes. Stir in the contents of the tomato tin, along with the vinegar, sugar and red wine. Bring to a boil, reduce to a simmer and cook gently for 10 minutes, or until the sauce has reduced somewhat. Stir in the parsley and take off the heat.

Remove the fish from its parcel and arrange on a large, warmed, serving plate. Pour the sauce over and around the fish then serve.