Cod And Dill Fish Cakes With Spring Pea Salad
From infoforyourlife 7 years ago
- 50 to make
- Serves 2
If you're looking for easy-to-make inspiration, this melt in-the-middle cod fish cakes recipe is perfect for delivering on unexpected tastes and sensations. Nutritional information per serving: Calories 460, fat 30 g (9 g of which is saturated), sodium 880 mg, carbohydrates 33 g, fibre 7 g, sugars 5 g, protein 16 g.
Ingredients
- • 1 pkg (290 g) frozen, PC Melt in the Middle Sustainably Sourced Cod Fish Cakes shopping list
- • 1 cup (250 mL) sugar snap peas, trimmed and halved diagonally shopping list
- • 2/3 cup (150 mL) frozen small sweet peas shopping list
- • 2 tbsp (25 mL) extra virgin olive oil shopping list
- • 2 tsp (10 mL) grated lemon zest shopping list
- • 1 tbsp (15 mL) fresh lemon juice shopping list
- • 1/4 tsp (1 mL) salt shopping list
- • Pinch (0.5 mL) black pepper, freshly ground shopping list
- • 2 radishes, thinly sliced shopping list
- • 1 tbsp (15 mL) fresh mint, thinly sliced shopping list
How to make it
- 1. Preheat oven to 400°F (200°C). Place frozen fish cakes on baking sheet. Bake 30 to 32 minutes. Let stand 2 minutes before serving.
- 2. Meanwhile, bring small saucepan of water to a boil. Add snap peas and sweet peas; bring to a simmer and cook 2 to 3 minutes. Drain and run under cold water until chilled; set aside.
- 3. Whisk together oil, lemon zest, lemon juice, salt and pepper in large bowl. Add snap peas, sweet peas, radishes and mint; toss gently to coat. Serve with fish cakes.
- Chef's tip: Use a paring knife to snip the ends and pull off the tough strings that run along both sides of the sugar snap pea pods.
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