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Cod and Dill Fish Cakes with Spring Pea Salad

Put a twist on the traditional with melt-in-the-middle fish cakes

If you’re looking for easy-to-make inspiration, this melt in-the-middle cod fish cakes recipe is perfect for delivering on unexpected tastes and sensations.

“Tucked into each of the crispy cod and dill fish cakes is a pocket of creamy sauce, meaning each bite gets a taste of mild, buttery cod and bold dill,” says Tom Filippou, executive chef for President’s Choice cooking school. “Use light pressure when zesting the lemon for the salad dressing — you only want to scrape off the yellow zest, as the white pith underneath is bitter.”

Cod and Dill Fish Cakes with Spring Pea Salad

Prep Time: 20 mins

Cook Time: 30 mins

Makes: 2 servings

Ingredients:

• 1 pkg (290 g) frozen, PC Melt in the Middle Sustainably Sourced Cod Fish Cakes

• 1 cup (250 mL) sugar snap peas, trimmed and halved diagonally

• 2/3 cup (150 mL) frozen small sweet peas

• 2 tbsp (25 mL) extra virgin olive oil

• 2 tsp (10 mL) grated lemon zest

• 1 tbsp (15 mL) fresh lemon juice

• 1/4 tsp (1 mL) salt

• Pinch (0.5 mL) black pepper, freshly ground

• 2 radishes, thinly sliced

• 1 tbsp (15 mL) fresh mint, thinly sliced

Directions:

1. Preheat oven to 400°F (200°C). Place frozen fish cakes on baking sheet. Bake 30 to 32 minutes. Let stand 2 minutes before serving.

2. Meanwhile, bring small saucepan of water to a boil. Add snap peas and sweet peas; bring to a simmer and cook 2 to 3 minutes. Drain and run under cold water until chilled; set aside.

3. Whisk together oil, lemon zest, lemon juice, salt and pepper in large bowl. Add snap peas, sweet peas, radishes and mint; toss gently to coat. Serve with fish cakes.

Chef’s tip: Use a paring knife to snip the ends and pull off the tough strings that run along both sides of the sugar snap pea pods.

Nutritional information per serving: Calories 460, fat 30 g (9 g of which is saturated), sodium 880 mg, carbohydrates 33 g, fibre 7 g, sugars 5 g, protein 16 g.

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