Stockfish roulade

Preparation:

Preparation: Brown a clove of minced garlic, the anchovies, the capers, the breadcrumbs and the minced parsley in a pan with the oil. Spread the filling on the stockfish, then roll it up and tie it. Separately, prepare a sauce with the remaining clove of garlic, a pinch of salt and pepper, the tomatoes, add the stockfish and cook for 30 minutes. Serve hot, cut into slices.