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
• 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
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.