Cod & Cayenne

By Kevin • 30 or Less, All, Fish, Starters • 24 Nov 2013

Cod & Cayenne

Nearly all my cookware is cast-iron, though to get a nice, golden crust without deep-frying these, a non-stick pan is the way to go. Be extra careful when turning the cakes, as they’re incredibly delicate. Clean flavours are what this dish is about and there are other Ocean Wise fish that would work equally well. If you find cayenne too spicy for your palate, substitute paprika. Regardless of what you choose, the combination of light and bold simply works.

Time: 20 minutes

Serves: 4


For the cod cakes

1 tablespoon extra-virgin olive oil
1 pound cod fillets – roughly chopped
2 egg whites
2 tablespoons tightly-packed cilantro or parsley leaves
2 cloves garlic – finely chopped or grated
1 red chili – seeded and very finely chopped
¼ teaspoon kosher salt
For the vinaigrette
2 teaspoons lemon juice
1 clove garlic – finely chopped or grated
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt
2 tablespoons – extra-virgin olive oil



Place a non-stick pan on medium to medium-high heat.

Combine the balance of the cod cake ingredients in a food processor until they are well-blended, but not puréed.

Form the cod mixture into eight cakes.

Cook the cakes for four minutes on each side until golden brown, being very careful when turning them.

While the cod cakes are cooking, combine all vinaigrette ingredients except the oil in a small bowl then whisk in the oil.

Plate the cod cakes topped with the vinaigrette.

Get the PDF and nutrition info

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