Baked cod cakes made with fresh cod and roasted red pepper sauce are ready in 30 minutes. Serve with salad or your favorite sides for an easy healthy dinner.
So, it doesn’t feel like spring here quite yet, but I do have a great fresh light spring dinner to share with you. (If it’s still chilly where you live, don’t fret. We have over a foot of snow outside, and we still enjoyed these cod cakes.)
This recipe is a variation of my popular Salmon Meatballs with Herb Sauce. While wild-caught cod is my white fish of choice, any type of white fish would work for the fish cakes. Like the salmon meatballs, these cod cakes are very versatile. You can eat them over salad, with rice or pasta, with steamed or roasted vegetables… so many options.
Here are the main ingredients. That’s 1 ½ pounds of skinless cod fillet, cut into chunks, chopped parsley, a clove of garlic, some jarred roasted red pepper, mayonnaise, an egg, panko bread crumbs (feel free to sub gluten-free or whole wheat), lemon zest, and some lemon wedges.
Similar to how I made the salmon meatballs, I processed the cod in a food processor to get a ground meat like texture.
I mixed up the ground cod, chopped parsley, breadcrumbs, milk, egg, lemon zest, garlic powder, dried oregano, and salt and pepper.
I formed 12 patties.
They were ready after 15 minutes baking.
While the cod cakes were in the oven, I made the sauce. I washed out the food processor first (obviously, there was raw fish in it!). Then I processed the sauce ingredients.
If you don’t like red pepper (like my fiancé), the herb sauce from my salmon meatballs recipe goes well with the cod cakes too.
Enjoy with a squeeze of fresh lemon.