epicurious4.6
Easy Fish Cakes With Caper-Parsley Sauce
Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.
👥 6 Servings👤 Epicurious📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
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.
. olive oil6 Tbsp
2
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.
chopped green onions1 cuplarge egg1
3
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. Editor’s note: This recipe was first printed in the February 2002 issue of ‘Gourmet.’ Head this way for more of our favorite halibut recipes→
Caper-Parsley Sauce
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...