Cut the garlic cloves into slices. Pour olive oil into a frying pan and heat it up. Fry the garlic over low heat until soft.

As soon as the garlic begins to change color, pour in the wine. Let simmer for one minute. Pour in the tomato with tomato pieces. Close the lid. Simmer for 3-5 minutes.

Prepare the filling. Chop the arugula with a knife. Add Pesto, mix. Prepare Rosemary (optional).

Pour the tomato sauce into a baking dish. Place fish rolls in it. Add rosemary sprigs.

Place the rolls on a plate. Return the tomato to the pan. Add spinach. In a minute it will wilt and can be transferred to the fish.

Serve cod rolls with tomato sauce and spinach.