Thursday, July 07, 2011


So in the spirit of getting healthy we are going to post some recipes that are delicious, simple, quick and healthy to make and this next recipe embodies all of that and the great part about this recipe as well is that you can make extra batches and throw them in the freezer and cook them up whenever you want. So it's great for on the go or when you want to take the guess-work out of planning your meals for the day. This recipe is from the Martha Stewart website {of course} and looks soooo yummy. 
Of course you can make this with a side of salad or whatever you'd like...or even make a little mini fish cake sandwhich with multi-thins. Either way - it's healthy! :)

Bon Appetit!

Lemon-Parsley Fish Cakes
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce. 

Prep Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4

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 Tobasco
Coarse salt and ground pepper

Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoons 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.

Perfectly simple. 
I am a genius for sharing this one. Lol!


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