This dinner is what we call in our house a “rotation” dinner. It always shows up a few times a month — usually towards the end of the week when the fridge pickin’s are slim. The fish (Wild Alaskan Cod) is frozen from Trader Joe’s and thin enough to thaw quickly when you dunk the shrink-wrapped package into a shallow bowl of water. PS: Don’t be mad that the recipe calls for a baked potato — just microwave it for 10 minutes. It doesn’t have to be perfect, it just serves to give the cakes some substance. Click to the jump for all the instructions.
- Easy Fish Cakes
1/2 pounds fresh cod fillets (about 3/4 inch thick)
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
salt to taste
1/3 cup mayonnaise
1 egg, lightly scrambled
1 tablespoon lime juice
1 baking potato, baked and flaked (do it in the microwave for 10 minutes so it’s quick)
handful cilantro, chopped
3/4 to 1 cup breadcrumbs
3 tablespoons olive oil
Heat oven to 450°F. Sprinkle cod with the chili powder, oregano, and salt and roast 5 to 7 minutes. let cool, then flake into small pieces.
In a mixing bowl, combine mayonnaise, egg, and lime juice. Add the cod to the bowl along with the potato, cilantro, and more salt. Tightly pack the cod mixture into patties, placing each patty in the bread crumbs and coating evenly. (You may have to wet your hands so it doesn’t stick.)
Heat the oil in a large skillet over medium heat. Fry patties in batches of four and cook until the crusts are golden brown, about 5 minutes per side. Turn carefully — they can be delicate! Serve with sour cream and a squeeze of lime.
For roasted grape tomatoes: After roasting the cod, turn down the heat to 350°F. Toss whatever tomatoes you’ve got in olive oil, sprinkle with salt, and spread on a foil-lined baking sheet. Roast until they are bursty and caramelized, about 30 minutes.