Rockfish Cakes

Prep Time: 60+ minutes (including wait time)
Serves: 2-4 people

Ingredients

1 lb rockfish fillets, seasoned to taste with salt and pepper

1 small shallot, minced

3 cloves garlic, minced

1 tbsp butter

2 eggs

1⁄4 cup parsley, chopped

1 lemon, juice and zest

1 tsp kosher salt

1⁄4 tsp pepper

1 cup panko bread crumbs

Seasoning Mix
1⁄2 tsp smoked paprika
1⁄4 tsp garlic powder
1⁄4 tsp onion powder
1⁄4 tsp cayenne
1⁄4 tsp oregano
1⁄4 tsp thyme
1⁄8 tsp coriander

Oil for frying

Preparation

Bake the rockfish fillets
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment. Bake fish fillets for 10 minutes, or until flaky and cooked through.

Allow to cool.

Prepare the fishcakes
In a small skillet, heat butter over medium heat. Cook shallot and garlic until translucent and fragrant.

In a large mixing bowl, break up cooked fish with a fork. Mix in panko, shallot and garlic mixture, eggs, parsley, lemon juice and zest, and seasoning mix until well blended.

Refrigerate 30 minutes.

Cook the fishcakes
Using a 1⁄4 cup measuring cup, scoop up fish mixture and form into patties about 1⁄2-inch thick. (Or make larger patties for fish burgers.)

Heat oil in a cast iron skillet over medium heat. A few at a time, cook fishcakes 2-3 minutes each side, or until golden.

How to serve
Sprinkle with salt and serve hot with your favorite dipping sauce. Great with a squeeze of lemon! Perfect paired with a green salad or favorite vegetable side dish.

SOURCE: LifeSource Natural Foods