Delicious white fish cakes flavoured with Parmesan and lemon zest and served with homemade tomato sauce. A really tasty supper dish.
Fishcakes with no potato, just a little breadcrumb and egg to combine. The Parmesan and lemon zest makes a lovely fresh and tasty addition.
You’ll need for 2
- 400 g white fish fillets (skin removed)
- 20g white breadcrumbs
- 20g grated Parmesan
- zest of 1 small lemon
- a pinch of dried basil
- 1 egg yolk
And for the tomato sauce –
- 400g tin of chopped tomatoes
- 2 fat garlic cloves crushed
- half a teaspoon dried basil
- half a teaspoon dried oregano
- a small handful of fresh parsley finely chopped
- olive oil
Make the sauce. Put 1 tablespoon of olive oil into a saucepan and add the crushed garlic and herbs. Stir for a minute, then add the tin of tomatoes and simmer very gently for about 20 minutes. Taste and season with salt.
Put the fish into your blender and blitz until well chopped. Add the basil, breadcrumbs, salt, Parmesan and lemon zest and mix well with the egg yolk.
Shape the fish into two patties. Heat a tablespoon of olive oil in a frying pan. When hot add the fishcakes and gently fry, turning several times, for 7-8 minutes until cooked through and piping hot in the centre.
With a potato masher very gently squash the tomato sauce and garlic together.
Serve the fishcakes on the tomato sauce. Delicious!