Easy Fish Cakes With Caper-Parsley Sauce

4.6(38)

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

by Epicurious·published 2004-08-20

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Servings

Makes 6

Total time

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Calories / serving

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Ingredients (11)

serves

1 lb. 1"-thick halibut fillets
6 Tbsp. olive oilolive-oil
1 cup chopped green onionsscallion
3 drained canned sardines, chopped (about 2 Tbsp.)
3 Tbsp. chopped fresh parsleyparsley
2 Tbsp. all-purpose flourflour
2 large garlic cloves, choppedgarlic
1½ tsp. grated lemon peellemon
2½ cups fresh breadcrumbs made from crustless French breadbread
1 large eggegg
Caper-Parsley Sauce

Instructions (3 steps)

01Sprinkle halibut fillets with salt and pepper. Heat 2 Tbsp. olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
02Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3"-diameter cakes. Transfer remaining 1½ cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.

03Heat remaining 4 Tbsp. oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce. Editor’s note: This recipe was first printed in the February 2002 issue of ‘Gourmet.’ Head this way for more of our favorite halibut recipes→

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Not rich — missing servings, total time, or calories.