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New England Fish Cakes

Golden pan-fried cod cakes with lemon over a simple romaine-tomato salad.

Serves 2Prep 15 minCook 20 minDifficulty mediumCuisine American

dairy-freemain

−Servings: 2+

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Ingredients

• Cod fillets
• Panko breadcrumbs
• 1Romaine heart
• 1Tomato
• 1Lemon (halved)
• Red onion
• Parsley
• Egg
• Mayonnaise or similar binder
• Salt and pepper
• Oil for pan

Instructions

1. Roast the Fish
2. Pat fish dry and season both sides with salt and pepper.
3. Place on a baking sheet.
4. Roast until fish is opaque and flakes easily, 10–12 minutes.
5. Remove from oven and let cool slightly; flake fish into pieces.
6. Prepare the Ingredients
7. Halve and core tomato; cut into 1/2-inch pieces.
8. Thinly slice red onion.
9. Roughly chop parsley.
10. Cut lemon into wedges.
11. Slice romaine into bite-size pieces.
12. Prepare the Fish Cake Mixture
13. Combine flaked fish, panko, mayonnaise, egg, parsley, salt and pepper in a bowl.
14. Mix until thoroughly combined and able to form into cakes.
15. Cook the Fish Cakes
16. Heat oil in a non-stick skillet over medium-high heat.
17. Form mixture into patties.
18. Add patties to pan and cook until golden brown, 3–4 minutes per side.
19. Transfer to paper towels to drain.
20. Toss the Salad
21. In a large bowl, combine romaine, tomato, red onion and a squeeze of lemon.
22. Season with salt and pepper and toss with a light dressing (olive oil and lemon).
23. Plate the Dish
24. Divide salad between plates, top with fish cakes, serve with remaining lemon wedges.
25. Serve warm.
26. Cooking Times / Temperatures
27. Total: 30–40 minutes
28. Roast fish: 10–12 minutes
29. Pan-fry fish cakes: about 3–4 minutes per side

Notes

• Many ingredient quantities were blurred/unclear in the source image. This transcription captures the recipe structure with placeholders for unclear measurements.