Cod Fillets wrapped in Salami

The expression “surf and turf” is the perfect description for this salami cod filet recipe. Serve on a bed of vegetables for an outstanding meal!


4 servings


15 minutes


10 minutes



  • 40 very thin slices Red Wine Dry Salami     
  • 4 cod fillets (140 g each)
  • 100 g (90 ml) roasted almonds in slivers
  • 60 ml  (2 tbsp) capers
  • 1 lemon zested, then peeled (bare flesh)
  • 4 hearts of palm (canned), cut in pieces
  • 4 hearts of artichoke (canned), cut in pieces
  • 45 ml (3 tbsp) salted butter
  • 30 ml (2 tbsp) vegetable oil
  • Salt and pepper to taste


  1. Season cod fillets with salt and pepper.
  2. On a plastic wrap, lay down 9 slices of Salami side by side, slightly overlapping, to create a square shape (3 slices by 3 slices). Ensure there are no gaps between slices. Prepare a total of 4 squares.
  3. Place cod fillets on Salami squares. With the aid of the plastic wrap, Fold Salami to wrap around each fish fillet. To allow Salami slices sticking well to fish, just slightly press with hands. Remove and discard of the plastic wrap.
  4. In a frying pan heat half of the butter and vegetable oil until liquefied, then sear cod fillets on the side where Salami slices join together. Halfway through cooking and once golden brown, turn over fillets and add almonds. Cooking will take about 10 minutes. Let roast a little more and add remaining butter, capers and lemon. Lower heat and allow butter to melt. Remove pan from heat and put aside.
  5. In a large bowl, mix together the hearts of palm and hearts of artichoke pieces and season to taste.
  6. Spread this mix of hearts on a large serving plate, top it with cod fillets and garnish with almond butter, capers and lemon.

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