Best Lemon Parsley Fish Cakes Recipes

Lemon-Parsley Fish Cakes image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 273 g, Fat 15 g, Protein 23 g

MARTHA STEWART LEMON-PARSLEY FISH CAKES image

Yield 4

Number Of Ingredients 11

1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper

Steps:

Step 1 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. Step 2 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. Step 3 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. Step 4 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.

Tartar Sauce for Lemon-Parsley Fish Cakes image

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 6

1 cup prepared mayonnaise
2 teaspoons Dijon mustard
1 tablespoon minced shallots
1/4 cup finely chopped dill pickle
1 1/2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper

Steps:

In a medium bowl, mix all ingredients until well combined. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.

LEMON-PARSLEY FISH CAKES image

Categories Fish Dinner

Yield 8 patties

Number Of Ingredients 11

1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper

Steps:

1. 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. 2. 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. 3. 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. 4. 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.

Lemon Parsley Fish Cakes image

Number Of Ingredients 12

1 pound fresh cod filet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
1/8 teaspoon coarse salt
1/8 teaspoon ground pepper

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 cook 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,salt and 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 one 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.