This simple spin on a New England classic is a great way to utilize local wild cod and the abundance of vegetables that will be popping up during the spring season!
Course Main Course, Salad
Cuisine American, Mediterranean
Keyword fish, newengland, seasonalproduce, shoplocal, spring
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 2servings
Calories 420kcal
Author Chef Allen Campbell
Cost $8
Equipment
1 frying pan
Ingredients
6ozwild cod (white fish of choice)
1cuprusset potato peeled, diced medium
2tbsp scallionsliced thin
1tsp sea salt
2tbsp coconut oil for searing
Bok Choy Salad
1 ½ cupsbok choysliced thin
1 ½ cups snap peassliced in half
½ cup carrotshaved thin
¼cupred onionshaved thin
2 tbsp lemon juicefreshly squeezed
2tbsp EVOO
¼tsp black pepper
¼tsp ground celery seed
Instructions
Preheat oven to 375. Lay fish in a casserole dish and season with salt and pepper. Add one cup of water and bake for 8 - 10 minutes.In a small saucepan with steam basket, steam potato until tender and set aside to cool and dry. Add cooked fish, potato, scallion, and salt to a mixing bowl and mix together until all ingredients are evenly incorporated. Shape into 6 cakes (for every 6 oz of fish).In a sautè pan over medium heat, sear cakes in coconut oil until crispy golden brown on each side.
Bok Choy Salad Instructions
In a mixing bowl, combine all ingredients together.
Plating
Add salad to a bowl and top with fish cakes. A fresh squeeze of lemon is a great addition to this dish!