Tonight is a simple post for a simple dish. With a TON of work that I need to finish by the end of the week, I will let these divine little bites speak for themselves.
In the original recipe, Martha Stewart used cod instead of haddock, and I also had to leave out the scallions as the grocery store was out of stock this weekend. (gasp!)
I enjoyed these warm on a bed of arugula with a spicy garlic lemon aioli on top.
- 1 pound of haddock
- 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 mustard
- 6 Tablespoons panko breadcrumbs
- 3 Tablespoons chopped fresh parsley
- 3 dashes of hot sauce
- Salt and pepper
Steps and Notes:
- Preheat the oven to 400 degrees
- Place the haddock on a foil lined baking dish and rub with olive oil. Roast the fish for 15 minutes
- I had a thin piece of fish and it was cooked well after 15 minutes
- While baking, combine the following in a large bowl: eggs, scallions, mayonnaise, lemon juice, mustard, panko, parsley, hot sauce, a generous sprinkle of salt, several grinds of pepper
- Once the fish is cooked remove, flake, and let cool completely
- Add the fish into the breadcrumb mixture and combine well
- Form eight equal sized patties (small – about 1.5 – 2 inches in diameter). Freeze or cook immediately
- If freezing, place patties on a baking sheet until firm and then wrap in plastic and store in freezer bags for up to one month. Fully thaw before cooking.
- When cooking, heat oil in a skillet over medium heat. Cook the cakes about 2 minutes on each side until golden brown.
Thoughts for Next Time:
- Add potatoes as done in this recipe
- Serve with tartar sauce
- Make fish cakes with salmon instead of white fish
- Top with a poached egg