Monday, March 26, 2012

Dijon Fish Cakes

Flavors of dill and Dijon mustard pair well with mild, flaky fish resulting in a tasty fish cake. I really enjoyed this meal Mike prepared last weekend.

The fish texture is evident without the fishy taste in these Dijon Fish Cakes. I am finding that I really like mild, white, flaky fish if it is seasoned to my preferences. This Lenten season has definitely expanded my tastes for seafood.

Dijon Fish Cakes
Adapted from Real Simple

·8 oz. mild fish fillets (like tilapia, cod, or Pollock)
·Salt and pepper
·1 egg
·1 TBS Dill
·⅓ cup mayonnaise
·1 TBS Dijon mustard
·½ cup gluten free bread crumbs

Preheat oven to 400˚. Place fish fillets in a metal baking dish. Season with salt and pepper and bake until cooked through, about 10-12 minutes. Let cool and then flake fish into small pieces. In a medium bowl, combine mayonnaise, egg, dill, and mustard. Fold in the fish and bread crumbs. Form the mixture into 4-6 cakes and chill for 30 minutes. Heat the EVOO in a nonstick skillet over medium heat. Cook the fish cakes until golden, 3-5 minutes per side.