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3.7 from 315 votes

Ottolenghi’s Cod Cakes in Tomato Sauce

Ottolenghi's Cod Cakes in Tomato Sauce is an earthy meal of delicate fish cakes flavored with spices and herbs, tucked into an aromatic sauce.

Prep Time
20 mins
Cook Time
20 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 ground cumin
  • 1/2 tsp sweet paprika
  • 1 tsp ground coriander
  • 1 medium onion finely chopped
  • 4 ounces white wine (I used red because it was what I had)
  • 14 ounces canned chopped tomatoes (I used crushed) 400g
  • 1 hot red chili finely chopped I used the seeds for added heat
  • 1 garlic clove minced
  • 2 tsp sugar or less (I used 1 tsp)
  • 1/4 cup (a handful) fresh mint leaves roughly chopped
  • salt and black pepper to taste
cod cakes
  • 3 lices white bread crusts removed
  • 1 1/3 pounds boneless skinless cod halibut, hake, or tilapia
  • 1 medium onion
  • 4 garlic cloves I used 2 cloves
  • 1/2 cup (a large handful) flat-leaf parsley leaves
  • 1/2 cup (a large handful) cilantro leaves
  • 1 Tbsp ground cumin
  • 1 tsp salt
  • 2 large free-range eggs beaten
  • 4 Tbsp olive oil for frying

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Give the fish filets a rough chop and add the processor. Pulse until the fish is finely chopped. Remove to the mixing bowl.
  4. 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.
  5. Pulse the parsley and cilantro until finely minced and add them to the mixing bowl.
  6. Add the cumin, salt, and beaten eggs to the mixing bowl and combine everything well. Make sure it's thoroughly and evenly mixed.
  7. 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.
  8. 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.
  9. 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.
  10. Turn off the heat and let sit for 10 minutes.
  11. Sprinkle with fresh mint before serving.

Nutrition Information

Serving 1 Calories 484kcal (24%) Carbohydrates 25g (8%) Protein 34g (68%) Fat 26g (40%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Trans Fat 0.01g Cholesterol 147mg (49%) Sodium 941mg (39%) Potassium 1111mg (32%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1368IU (27%) Vitamin C 33mg (37%) Calcium 173mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

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.