Easy Savory Fish Cake

Name: Easy Savory Fish Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h
Yield: 12 pieces
Ingredients: 500 g frozen or fresh tilapia fillets; 4 roma tomatoes; 1 medium onion; 1 red bell pepper; ½ cup frozen carrots and peas; ½ cup frozen sweet corn; ¼ cup parsley; ¼ cup green onions (white and green parts separated); 1 tablespoon paprika; 1 tablespoon dried oregano; 3 fresh garlic; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 4 tablespoons Extra virgin olive oil or canola oil; 375 g (3 cups) of all-purpose flour; 420 ml (2 cups) whole milk, room temperature; 4 large eggs; 8 oz (1 cup) avocado oil or canola oil; 1 tablespoon baking powder; 1 teaspoon kosher salt; ¼ teaspoon ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
12 pieces
Calories
415 kcal
Course
Main Course
Cuisine
Italian, American

Easy Savory Fish Cake

Deacon Moody

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Who doesn't love a tasty fish casserole? Inspired by Brazil's Blender Tuna Savory Cake (Torta de Atum de Liquidificador), I've given the classic American fish casserole a Brazilian twist. It's a hit with my family and a personal favorite because it's easy to make, budget-friendly, and full of flavor.I make it with hearty tilapia in a tomato sauce with herbs, mixed with a variety of vegetables and spices, all enclosed in a savory cake batter. It's great for a hearty lunch or a quick weeknight dinner. If you like this dish, you'll also enjoy our chicken casserole and tuna casserole– they're just as delicious and easy to prepare!🍴🐟

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Ingredients

Servings

500 g frozen or fresh tilapia fillets , defrosted, cut into cubes
4 roma tomatoes , chopped
1 medium onion , small diced.
1 red bell pepper , small diced.
½ cup frozen carrots and peas , no need to defrost
½ cup frozen sweet corn , no need to defrost
¼ cup parsley , finely chopped
¼ cup green onions (white and green parts separated) , finely chopped
1 tablespoon paprika
1 tablespoon dried oregano
3 fresh garlic , finely minced
2 teaspoons kosher salt , to taste
1 teaspoon ground black pepper , to taste
4 tablespoons Extra virgin olive oil or canola oil

For the Cake Batter:

375 g (3 cups) of all-purpose flour
420 ml (2 cups) whole milk, room temperature
4 large eggs , room temperature
8 oz (1 cup) avocado oil or canola oil
1 tablespoon baking powder
1 teaspoon kosher salt
¼ teaspoon ground black pepper

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Instructions

For the Fish Filling:

Heat Oil: In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium-high heat.
Cook Aromatics: Add chopped onion, bell pepper, diced tomato, the white parts of green onions, and minced garlic to the skillet. Cook, stirring occasionally, until they start to soften, about 5 minutes.
Add Vegetables and Seasonings: Stir in frozen carrots and peas, sweet kernel corn, salt, ground black pepper, and paprika. Continue to cook and stir until the peas and corn are thoroughly heated, about 5 minutes. Taste and adjust the seasoning as needed.
Cook Tilapia: Add the Tilapia to the skillet and cook it gently for 5 minutes, stirring occasionally.
Add Final Touches: Stir in chopped parsley and the green parts of the green onions. Set the skillet aside to let the filling cool.

For the Batter:

Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 11x13-inch (4-quart) rectangular Pyrex pan, dust it with flour, and tap out any excess flour.
Mix Dry Ingredients: In a separate bowl, mix together the flour and baking powder. Set this mixture aside.
Blend Wet Ingredients: In a blender, combine eggs, milk, oil, a pinch of pepper, and salt. Blend until completely smooth, about 2 minutes.
Combine Batter: Pour the blended mixture into a large bowl. Using a hand whisk, gently and gradually stir in the flour mixture until just combined – be careful not to over-mix.

Assembling and Baking:

First Layer of Batter: Pour half of the batter into the prepared pan, spreading it evenly.
Add Filling: Evenly distribute the cooled Tilapia filling over this layer of batter.
Top with Remaining Batter: Gradually pour the remaining batter over the filling, making sure to cover it evenly.
Bake: Bake in the preheated oven for about 45 to 5 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Cool and Serve: After baking, remove the fish cake from the oven and allow it to cool for 10 minutes before serving. Serve warm.

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
To store: Savory fish cake in an airtight container in the refrigerator for up to 3 days.
To reheat: Square savory fish cake in the microwave for a minute or until heated. Alternatively, you can reheat in a 350 F preheated oven for about 15 minutes or until heated.
Make-Ahead
Make-Ahead
To make ahead of time, prepare the savory fish cake as directed, but stop before baking. Cover the assembled cake with plastic wrap or foil and refrigerate for 24 hours. When ready to bake, remove from the fridge, let it sit at room temperature for about 30 minutes, and then bake as instructed. This allows you to prepare the dish in advance and bake it when you're ready to serve. Enjoy your make-ahead savory fish cake!
To make ahead of time, prepare the savory fish cake as directed, but stop before baking. Cover the assembled cake with plastic wrap or foil and refrigerate for 24 hours. When ready to bake, remove from the fridge, let it sit at room temperature for about 30 minutes, and then bake as instructed. This allows you to prepare the dish in advance and bake it when you're ready to serve. Enjoy your make-ahead savory fish cake!
How to Freeze
How to Freeze
To freeze this recipe, allow the savory fish cake to cool completely. Then, cut it into individual portions, wrap each portion tightly in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag. Label and date the container, and store it in the freezer for 1 month. To reheat, simply thaw the desired portion in the refrigerator overnight and then warm it in the oven or microwave until heated. Enjoy!
To freeze this recipe, allow the savory fish cake to cool completely. Then, cut it into individual portions, wrap each portion tightly in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag. Label and date the container, and store it in the freezer for 1 month. To reheat, simply thaw the desired portion in the refrigerator overnight and then warm it in the oven or microwave until heated. Enjoy!
To store: Savory fish cake in an airtight container in the refrigerator for up to 3 days.
To reheat: Square savory fish cake in the microwave for a minute or until heated. Alternatively, you can reheat in a 350 F preheated oven for about 15 minutes or until heated.