Best 4 Cod Tarragon Fishcakes With Minty Peas Recipes

COD & TARRAGON FISHCAKES WITH MINTY PEAS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, then cook the potatoes for 15-20 mins until tender. Drain well, then return to the pan and mash with the mustard, anchovies, spring onions, capers and tarragon until combined. Stir through the raw cod.
• Shape into 8 cakes, then coat lightly in the flour - about 1-2 tsp each. Beat the eggs in a shallow bowl. Coat the cakes in the egg, then sprinkle 1 /2 tbsp of the almonds over each one and place on the baking sheet. Bake for 20 mins, turning each over halfway through, until starting to turn golden.
• Meanwhile, put the peas and leeks in a pan, submerge in water, then cover and boil for 10 mins. Drain and stir through the mint. Divide half of the pea and leek mixture between two plates with 2 fishcakes on top for each. Toss half the rocket with half the lemon juice and olive oil, then pile on top of the fishcakes. Chill 4 fishcakes and half the pea and leek mixture, separately, to eat another day. Will keep chilled for up to two days. Reheat the fishcakes on a baking tray at 200C/180C fan/gas 6 for 15-20 mins. Reheat the peas and leeks in the microwave. Dress the remaining rocket just before serving.

PEA & MINT FISHCAKES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.
• For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.
• Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.
• For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.
• Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.

COD FISH CAKES

Steps:

• Heat oven to 200*F. Heat 1 TBS olive oil in a skillet over medium heat. Add onion, 1/2 tsp salt, and 1/8 tsp pepper. Cook until the onions are translucent, about 5 minutes. Set aside.
• Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add remaining salt and pepper. Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
• Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminium foil, and keep warm in oven while you cook the other 4. Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve immediately with tartar sauce.

ROASTED PACIFIC COD WITH SPRING VEGETABLES AND MINT

Steps:

• Preheat oven to 450°F with rack in middle.
• Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
• While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
• Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.