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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: 20 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 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

Cook's Note

Flash-freeze the fish cakes on a sheet pan 5 to 10 minutes so they'll hold their shape. Then wrap each in plastic.

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Source
Everyday Food, September 2003

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Reviews (24)

  • sasumner47 13 Feb, 2014

    Have made these fishcakes several times now & I love them. Reduced the amount of the mustard because it seemed to overpower the delicate fish. Substituted either mashed potato or potato flakes for the breadcrumbs which worked fine.

    If you freeze the fishcakes, it is not necessary to defrost the cakes ahead of time. Cook them frozen 5 minutes on each side; they will be brown and cooked through. We make lots of different kinds (e.g., black bean) of "cakes," freeze them, and cook them this way.

  • blackbeansandrice 2 Jan, 2014

    These are great! I made them with Chilean Bass instead of Cod. I also served with a nice homemade tartar sauce which was even better.

  • Blended4Purpose 4 Aug, 2013

    I cooked these Cod cake early in my marriage when I used to receive the Every Day Foods magazine. Whenever I want to make fish cakes I Google this recipe. I honestly love them.

  • calicoa 9 Oct, 2011

    Is there a print button that I am missing to print the recipe?

  • connelkr 15 Jul, 2011

    These are tasty and simple and are perfect for fixing and freezing ahead of time. Even my one-year-old eats them!

  • missmeg 28 Jun, 2011

    these are really easy and produce wonderful results. just made them for the first time and plan on making them again and again. used a little extra lemon and parsley mostly because i love those flavors.

  • problemhair 22 Jun, 2011

    We love these fish cakes. They are easy to fix and keep in the freezer for those nights when you don't know what to fix for dinner. A definite winning recipe!

  • Gayla 9 Dec, 2010

    These are one of our favorites, but I disagree with the comment about to much mustard. I thought it was perfect.

  • yelloweyedcat 29 Oct, 2010

    I just made them and they were very good. The only thing i would change is to use less mustard...it was somewhat overpowering.

  • Carling 4 Jun, 2010

    Excellent and very easy!! Will definitely be making this one again. I'm sure it will become a family favourite! Kids loved it too!! I used cilantro instead of parsley and it was delicious.

  • NancyWltrs 2 Jun, 2010

    My family loves this, and they are so easy to make.

  • MommaGleich 27 May, 2010

    This was super yummy and VERY easy! It will be a favorite and next time I'll double the recipe to freeze some! I used less scallions and dijon because they can be over-powering-but this is a double thumbs up!

  • pennywelch 23 Jan, 2010

    I used canned salmon i(2 cans) nstead of the cod. It turned out very good.

  • smd1227 13 Jan, 2010

    These are wonderful. I always make a triple batch because they freeze beautifully. Double wrap them in plastic and then in foil so they keep longer. To add a little crispiness, I dredge them in some egg and panko breadcrumbs before cooking them.

  • scanlanhogan 10 Jan, 2010

    False.

  • vvad53vvSugar 6 Jan, 2010

    I thought cod was on the list of endangered species!?

  • kfranz 6 Jan, 2010

    using FF mayo though

  • kfranz 6 Jan, 2010

    3 pts per patty in WW

  • lburt 6 Jan, 2010

    Why should you have to freeze this? That will just break down the fish and make it dry and mushy. With the price of Cod Fish so expensive, I think that would be a waste. Nice to have some made up in advance, but the taste will suffer. I think you should you should fry them up freshly made. If this make too much, just cut the recipe in half.

  • katgoehring 6 Jan, 2010

    On WeightWatchers.com you can put the recipe into the recipe builder and it will calculate it for you.

  • dnap 2 Oct, 2009

    Does anyone ever breakdown these recipes to see how many
    points they are on WeightWatchers

  • dbarrand 5 Jun, 2008

    3 drops of tabasco.

  • redguide 5 Jun, 2008

    They sound wonderful. But it doesnt say the amount of Tabasco. Three what? Love your recipes Thxrg

  • devonfairfax 29 Jan, 2008

    these were so delicious. i will definitely make them again.