Baked cod cakes made with fresh cod and roasted red pepper sauce are ready in 30 minutes. Serve with salad or your favorite sides for an easy healthy dinner.
Hey guys,
So, it doesn’t feel like spring here quite yet, but I do have a great fresh light spring dinner to share with you. (If it’s still chilly where you live, don’t fret. We have over a foot of snow outside, and we still enjoyed these cod cakes.)
This recipe is a variation of my popular Salmon Meatballs with Herb Sauce. While wild-caught cod is my white fish of choice, any type of white fish would work for the fish cakes. Like the salmon meatballs, these cod cakes are very versatile. You can eat them over salad, with rice or pasta, with steamed or roasted vegetables… so many options.
Here are the main ingredients. That’s 1 ½ pounds of skinless cod fillet, cut into chunks, chopped parsley, a clove of garlic, some jarred roasted red pepper, mayonnaise, an egg, panko bread crumbs (feel free to sub gluten-free or whole wheat), lemon zest, and some lemon wedges.
Similar to how I made the salmon meatballs, I processed the cod in a food processor to get a ground meat like texture.
I mixed up the ground cod, chopped parsley, breadcrumbs, milk, egg, lemon zest, garlic powder, dried oregano, and salt and pepper.
I formed 12 patties.
They were ready after 15 minutes baking.
While the cod cakes were in the oven, I made the sauce. I washed out the food processor first (obviously, there was raw fish in it!). Then I processed the sauce ingredients.
If you don’t like red pepper (like my fiancé), the herb sauce from my salmon meatballs recipe goes well with the cod cakes too.
Enjoy with a squeeze of fresh lemon.
Baked Cod Cakes with Roasted Red Pepper Sauce
Ingredients
Cod Cakes
- 1/2 cup panko bread crumbs
- 3 tablespoons milk
- 1/2 cup loosely packed roughly chopped parsley
- 1 1/2 pounds skinless cod fillets, cut into chunks
- 1 egg
- zest of 1 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- salt and pepper
- lemon wedges for serving
Roasted Red Pepper Sauce
- 6 ounces drained jarred roasted red peppers, roughly chopped
- 1/2 cup mayonnaise
- 1 clove garlic
- juice of 1/2 lemon
- salt and pepper
Instructions
Cod Cakes
- Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
- Mix breadcrumbs and milk together in a small bowl.
- In a food processor, process parsley until finely chopped. Dump parsley out into a large mixing bowl. Then add half of cod chunks to the food processor. Grind until the fish reaches a texture like chopped meat. Dump into the mixing bowl with the parsley. Repeat with remaining cod. Add the breadcrumbs with milk, egg, lemon zest, garlic powder, oregano, and salt and pepper to the bowl. Mix everything together.
- Place a small bowl of cold water on the counter. Use your hands to form 12 balls that are about 2 inches in diameter. Dip your hands in the water between each ball to keep fish from sticking. Place balls on baking sheet and press down lightly to flatten into patties. Bake for 15 minutes. (You can cut open the largest one to check it’s cooked through, or check for internal temperature of 145 degrees.)
- Serve cod cakes hot with cold sauce and lemon wedges.
Roasted Red Pepper Sauce
- While the cod cakes are baking, make the sauce. (You’ll need to wash out your food processor first unless you have more than 1 bowl for it.) Add all sauce ingredients to food processor and process until sauce is smooth. Season to taste.
Bon Appétit!
Leave a Reply