Fish Cakes With Caper-Parsley Sauce are crisp on the outside, tender in the center, and full of fresh, savory flavor. Paired with a bright caper-parsley sauce, these golden fish cakes make a delicious and satisfying meal that’s easy enough for a weeknight but special enough to serve for guests.
Recipe information
- YieldMakes 6
Ingredients
1 lb. 1″-thick halibut fillets
6 Tbsp. olive oil
1 cup chopped green onions
3 drained canned sardines, chopped (about 2 Tbsp.)
3 Tbsp. chopped fresh parsley
2 Tbsp. all-purpose flour
2 large garlic cloves, chopped
1½ tsp. grated lemon peel
2½ cups fresh breadcrumbs made from crustless French bread
1 large egg
Preparation
Step1
Sprinkle halibut fillets with salt and pepper. Heat 2 Tbsp. 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.
Step2
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″-diameter cakes. Transfer remaining 1½ cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
Step3
Heat remaining 4 Tbsp. 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.
Note
Rather than using expensive crab meat, these opt for a combo of halibut and canned sardines, giving the cakes a balance of tender flakes and rich flavor. Serve these with some fresh slices of tomato or some lightly dressed greens for a bright lunch.