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Fish Cakes Baked

Baked Fish Cakes

Simple fish cakes that are baked.
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Prep Time 45 minutes
Cook Time 25 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Cake Coating
  • 1 1/2 cups Panko crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
Fish Cakes
  • 1 pounds fish fillet (snapper, sole, etc.) The amount is approximate.
  • 1 tsp unsalted butter
  • 3 tbsp minced shallots
  • 1 egg beaten Egg should be large to extra large.
  • 1 lemon, zested, reserve a little for topping the cakes Use 2 lemons if small.
  • 2 tsp lemon juice (from the zested lemon) Use more or less to taste.
  • 1/4 cup mayonnaise, preferably not low fat.
  • 1 1/2 tbsp minced flat parsley
  • 2 drops Tabasco sauce Use more or less to taste.
  • 1/4 tsp ground pepper
  • 3/4 tsp sea salt
  • 6 tbsp Panko crumbs

Method
 

Fish Coating
  1. Grind the 1 1/2 cups of Panko crumbs in the food processor. Remove from the processor and place in a medium bowl. Do not wash the processor since it will be used again for the cakes!
  2. Add the grated Parmesan cheese, salt, pepper to the crumbs and mix well. Set aside.
Fish Cakes
  1. Grind the 6 tablespooons of Panko crumbs in the food processor. Remove from processor and place in a large bowl.
    Ingredients
  2. In a small skillet set over low heat, saute the shallots with unsalted butter. Let cool.
  3. In the large bowl with 6 tablespoons of ground Panko crumbs, add the cooled shallots, beaten egg, lemon zest, lemon juice, mayonnaise, parsely, Tabasco sauce, salt, and pepper. Mix thoroughly and let rest 15 minutes.
    Crab Cakes Mixed
  4. Cut the fish into 1-inch cubes (this is just approximate).
    Fish Cubes
  5. Add the fish to the now empty food processor bowl and chop using about 10 on and off pulses. You want the fish just slightly chopped.
    Fish Chopped
  6. Once the panko+egg mixture has rested, add the chopped fish, and mix lightly.
    Crab Cakes Mixed
  7. Depending on how many cakes you want, divide the fish mixture into cakes, placing the mounds in a 9x13 inch baking dish. Once you have made all your mounds, one by one, gently form each into a cake and coat with the seasoned coating.
    Cakes Ready for Chilling
  8. Place the fish cakes in the refrigerator for at least 1 hour.
  9. When ready to bake, set the oven to 400 degrees. Remove the fish cakes from the refrigerator and top with the reserved lemon zest. Optionally, top also with a sprinkling of grate Parmesan cheese.
    Cakes with Lemon
  10. Bake for about 25 to 30 minutes, until the cakes are lightly browned and the fish is cooked through. Serve immediately.
    Fish Cakes Baked