Everyone would love to cook up something new in the kitchen, but sometimes time and the effort it takes hold us back. The best way to overcome this is by incorporating a new flavour or a twist on a traditional product to help add novelty to your meal.
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
- 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
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.
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.
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.