You may find yourself daydreaming about a Mediterranean summer, and if you’re lucky, you’re probably counting down the days until you’re jetting off on your summer holiday! Until then, bring a small taste of the Mediterranean to your palate with these Mediterranean Cod Fish Cakes with Herby Aioli. Perfect as an appetizer or as a meal with a side salad, these fish cakes are light, flakey and very easy to make.
ingredients
Cod fish cakes
Herby aioli
directions
Preheat oven to 425°F and line a baking sheet with parchment paper. Season cod with olive oil, salt and pepper and bake for 20 minutes. Flake with a fork once baked and set aside in a medium bowl. Keep warm and keep the oven on at the same setting.
Next, drizzle some olive oil in a large pan over medium-high heat and sauté the shallots and carrot until soft. Add in fresh chives and parsley. Season with more salt and pepper, to taste.
In the bowl with the reserved flaked cod, add in cooked veggies, egg, capers, panko, mayonnaise, mustard, lemon juice, red pepper flakes, olive oil, plus salt and pepper to taste. Using a spoon or clean hands, mix all the ingredients together until you form a thick batter.
Divide the batter into 8 portions. Form the batter into balls and place on the lined baking sheet.
Bake for 15 minutes, flipping halfway through. Transfer the baked cod fish cakes to a plate and keep warm.
Combine all the herby aioli ingredients together in a small bowl.
Serve herby aioli with warm cod fish cakes.
