Name: Easy Fish Cakes With Caper-Parsley Sauce
Yield: Makes 6
Ingredients: 1 lb. 1"-thick halibut fillets; 6 Tbsp. olive oil; 1 cup chopped green onions; 3 drained canned sardines, chopped (about 2 Tbsp.); 3 Tbsp. chopped fresh parsley; 2 Tbsp. all-purpose flour; 2 large garlic cloves, chopped; 1½ tsp. grated lemon peel; 2½ cups fresh breadcrumbs made from crustless French bread; 1 large egg; Caper-Parsley Sauce

Two fish cakes made with cod and sardines on a plate with caper sauce.

Photo by Joseph De Leo, Food styling by Mira Evnine

These fish cakes, served with parsley–caper sauce, come from the February 2002 issue of Gourmet. Croatian writer Snjezana Hercigonja drew inspiration for the recipe from the light, fresh seafood she grew up eating along the country’s Mediterranean coast during summer.

Rather than using expensive crab meat, these opt for a combo of halibut and canned sardines, giving the cakes a balance of tender flakes and rich flavor. Serve these with some fresh slices of tomato or some lightly dressed greens for a bright lunch.

What you’ll need

Sardines Packed in Olive Oil
$30 At Amazon
Mixing Bowls
$40 At Target
Large Nonstick Skillet
$174 At Amazon

Recipe information

Yield
Makes 6

Ingredients

1 lb. 1"-thick halibut fillets

6 Tbsp. olive oil

1 cup chopped green onions

3 drained canned sardines, chopped (about 2 Tbsp.)

3 Tbsp. chopped fresh parsley

2 Tbsp. all-purpose flour

2 large garlic cloves, chopped

1½ tsp. grated lemon peel

2½ cups fresh breadcrumbs made from crustless French bread

1 large egg

Caper-Parsley Sauce

Preparation

Step 1
Sprinkle 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.
Step 2
Flake 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.
Step 3
Heat 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→