3.7 from 179 votes
Ottolenghi’s Cod Cakes in Tomato Sauce
Ottolenghi’s Cod Cakes in Tomato Sauce features tender fish cakes made from finely chopped cod, bread crumbs, fresh herbs, and spices, pan-fried until golden brown. These cakes are served in a spiced tomato sauce infused with cumin, paprika, coriander, and fresh chili, combining bright acidity and warm spices. This recipe highlights layered flavors and textures from the crispy fish cakes complemented by a thick, flavorful sauce.
Prep Time
20 mins
Cook Time
45 mins
Chill Time
20 mins
Total Time
1 hr 25 mins
Servings:
4
Calories:
484 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
tomato sauce
- 2 Tbsp olive oil
- 1 1/2 tsp cumin ground
- 1/2 tsp paprika sweet
- 1 tsp ground coriander
- 1 onion finely chopped, medium
- 4 ounces white wine (I used red because it was what I had)
- 14 ounces chopped tomatoes I used crushed) 400g, canned
- 1 red chili I used the seeds for added heat, hot, finely chopped
- 1 garlic minced, clove
- 2 tsp sugar or less (I used 1 tsp)
- 1/4 cup mint roughly chopped, fresh, handful, leaves
- salt to taste
- black pepper to taste
cod cakes
- 3 lices white bread crusts removed
- 1 1/3 pounds cod halibut, hake, or tilapia, boneless, skinless
- 1 onion medium
- 4 garlic I used 2 cloves, cloves
- 1/2 cup parsley flat-leaf, large handful, leaves
- 1/2 cup cilantro large handful, leaves
- 1 Tbsp cumin ground
- 1 tsp salt
- 2 egg beaten, large, free-range
- 4 Tbsp olive oil for frying
Instructions
- To make the tomato sauce, heat the olive oil in a large frying pan and add the spices and onion. Cook for 8-10 minutes, stirring frequently. Add the wine and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, ½ tsp of salt and some black pepper. Simmer for about 15 minutes, until the sauce thickens. Meanwhile, make the fish cakes.
- To make the fish cakes, put the bread in the bowl of a food processor and process until they become fine crumbs. Remove and put into a large mixing bowl.
- Give the fish filets a rough chop and add the processor. Pulse until the fish is finely chopped. Remove to the mixing bowl.
- Peel and cut the onion into quarters, add it to the processor, along with the garlic cloves, and process until finely chopped, add them to the mixing bowl.
- Pulse the parsley and cilantro until finely minced and add them to the mixing bowl.
- Add the cumin, salt, and beaten eggs to the mixing bowl and combine everything well. Make sure it's thoroughly and evenly mixed.
- Use a 1/2 cup measure to portion the fish cakes. Pack the cup with the mixture, and then tap it out. Gently round the cake with your hands and place on a platter. You should have 7 or 8 cakes in all. Cover with plastic and refrigerate for 20 minutes to allow them to firm up.
- Working in batches, heat half the oil in a frying pan over medium high heat and brown the cakes for about 2-3 minutes on each side. Add the remaining oil to fry the rest of the cakes.
- Arrange the fish cakes in the tomato sauce. Add about 1/2 - 2/3 cup water to the sauce, and bring the pan to a simmer. Cover, lower the heat and simmer on very low for 15-20 minutes.
- Turn off the heat and let sit for 10 minutes.
- Sprinkle with fresh mint before serving.
Cup of Yum
Nutrition Information
Serving
1
Calories
484kcal
(24%)
Carbohydrates
25g
(8%)
Protein
34g
(68%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.01g
(1%)
Cholesterol
147mg
(49%)
Sodium
941mg
(39%)
Potassium
1111mg
(24%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1368IU
(27%)
Vitamin C
33mg
(37%)
Calcium
173mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 484
% Daily Value*
| Serving | 1 | |
| Calories | 484kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 147mg | 49% |
| Sodium | 941mg | 39% |
| Potassium | 1111mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1368IU | 27% |
| Vitamin C | 33mg | 37% |
| Calcium | 173mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.