Fish Cakes with Caper-Parsley Sauce

Fish Cakes with Caper-Parsley Sauce
Fish Cakes with Caper-Parsley Sauce
"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy — lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region." Make these instead of crab cakes for a starter or light lunch — they're fantastic.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6
Eastern European/Russian Mediterranean Fish Appetizer Fry Dinner Lunch Halibut Summer Winter Pan-Fry Party Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 large egg
  • 1 cup chopped green onions
  • 3 tablespoons chopped fresh parsley
  • 6 tablespoons olive oil
  • 2 tablespoons all purpose flour
  • 1 1/2 teaspoons grated lemon peel
  • 2 large garlic cloves, chopped
  • Carbohydrate 36 g(12%)
  • Cholesterol 75 mg(25%)
  • Fat 18 g(28%)
  • Fiber 3 g(11%)
  • Protein 23 g(46%)
  • Saturated Fat 3 g(15%)
  • Sodium 412 mg(17%)
  • Calories 406

Preparation Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels. Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere. Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.

Preparation Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels. Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere. Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy