Lemon Parsley Fish Cakes Food

SALMON & LEMON MINI FISH CAKES

Steps:

• Microwave potatoes on high for 10 mins until tender. Leave to cool for 5 mins, scoop the flesh in a bowl, then mash and leave to cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon and parsley. Shape into small rounds 3cm wide and 1cm deep. Chill for 15 mins.
• Dust each cake with the peppered flour, then fry over a low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with salmon and parsley.

LEMON-HORSERADISH FISH CAKES

Steps:

• Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
• In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)
• In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.

LEMON-PARSLEY FISH CAKES

Steps:

• Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
• In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
• Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
• To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

FISH CAKES WITH CAPER-PARSLEY SAUCE

Steps:

• 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.

LEMON AND PARSLEY WHOLE BAKED FISH

Steps:

• Heat your oven to 180c.
• Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
• Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
• Smear this paste inside and on the outside of the fish.
• Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes.
• Serve with the juices spooned over.

CAPER-PARSLEY SAUCE

Steps:

• Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

HADDOCK AND PARSLEY FISH CAKES

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain.
• Put all the fish in a large pan with the milk. Cover, heat until just simmering, then poach for 5 minutes. Drain, reserving the milk. Skin and flake the fish, and remove any bones.
• Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest, parsley, spring onions and capers. Season with pepper and leave to cool.
• Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes.
• Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour, then egg, then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes.
• Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers.
• Put the spinach in a large frying pan with 1tbsp water and cook, stirring, until it wilts. Drain, then serve with the fish cakes and sauce.