Best 6 Lemon Parsley Fish Cakes Recipes

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Lemon parsley fish cakes are a delightful culinary treat that offer a harmonious blend of flavors and textures. These delectable patties, crafted from fresh fish, aromatic herbs, and zesty citrus, capture the essence of coastal cuisine and bring a touch of elegance to any meal. Whether served as an appetizer, main course, or even a light lunch, lemon parsley fish cakes promise a satisfying and memorable dining experience.

Here are our top 6 tried and tested recipes!

LEMON-PARSLEY FISH CAKES



Lemon-Parsley Fish Cakes image

These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 11

1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
  • In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
  • Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
  • To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

Nutrition Facts : Calories 273 g, Fat 15 g, Protein 23 g

LEMON-HORSERADISH FISH CAKES



Lemon-Horseradish Fish Cakes image

The horseradish gives these fish cakes a little added bite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 10

3 tablespoons olive oil
2 pounds tilapia fillets (about 6)
Coarse salt and ground pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley, plus sprigs for garnish (optional)
1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note)
Tartar sauce, for serving (optional)

Steps:

  • Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
  • In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)
  • In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.

FISH CAKES WITH CAPER-PARSLEY SAUCE



Fish Cakes with Caper-Parsley Sauce image

"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy - lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region." Make these instead of crab cakes for a starter or light lunch - they're fantastic.

Yield Makes 6

Number Of Ingredients 11

1 pound 1-inch-thick halibut fillets
6 tablespoons olive oil
1 cup chopped green onions
3 drained canned sardines, chopped (about 2 tablespoons)
3 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
2 large garlic cloves, chopped
1 1/2 teaspoons grated lemon peel
2 1/2 cups fresh breadcrumbs made from crustless French bread
1 large egg
Caper-Parsley Sauce

Steps:

  • Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
  • Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
  • Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.

LEMON-HORSERADISH FISH CAKES



Lemon-Horseradish Fish Cakes image

These fish cakes are spicy, fresh tasting, and great! Found these in the October 2006 issue #36 of one of the latest magazines from the Martha Stewart empire; Everyday Food. A lot of her recipes are wonderful but you have to be in the mood to watch her show!

Provided by Manami

Categories     Tilapia

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
2 lbs tilapia fillets (About 6)
kosher salt
fresh ground black pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice (About 2 lemons)
1 -3 tablespoon bottled white horseradish (Adjust to personal preference)
1 1/2 cups store-bought cracker crumbs or 1 1/2 cups homemade cracker crumbs
tartar sauce, for serving (optional)
parsley sprig, for garnish (optional)

Steps:

  • Preheat oven to 400ºF.
  • Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
  • Place fillets on sheets; season with salt and pepper.
  • Roast until cooked through, 10-15 minutes.
  • Let cool completely; pat dry with paper towels.
  • With a fork flake fish into small pieces.
  • In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
  • Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. *(To freeze; follow the instructions below).
  • In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
  • Repeat with remaining tablespoon oil and cakes.
  • Serve with tartar sauce, if desired, and garnish with parsley sprigs.
  • *TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.

Nutrition Facts : Calories 282.5, Fat 14.7, SaturatedFat 2.7, Cholesterol 114.9, Sodium 344.9, Carbohydrate 11.8, Fiber 0.6, Sugar 1.1, Protein 25.8

HADDOCK AND PARSLEY FISH CAKES



Haddock and Parsley Fish Cakes image

Make and share this Haddock and Parsley Fish Cakes recipe from Food.com.

Provided by hectorthebat

Categories     Healthy

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

500 g potatoes
300 g haddock
300 g smoked haddock
300 ml milk
1 lemon
4 tablespoons parsley
4 spring onions
4 tablespoons capers
2 eggs
15 g butter
150 g breadcrumbs
4 tablespoons flour
oil
6 tablespoons mayonnaise
6 tablespoons yoghurt
2 sun-dried tomatoes
360 g spinach

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain.
  • Put all the fish in a large pan with the milk. Cover, heat until just simmering, then poach for 5 minutes. Drain, reserving the milk. Skin and flake the fish, and remove any bones.
  • Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest, parsley, spring onions and capers. Season with pepper and leave to cool.
  • Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes.
  • Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour, then egg, then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes.
  • Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers.
  • Put the spinach in a large frying pan with 1tbsp water and cook, stirring, until it wilts. Drain, then serve with the fish cakes and sauce.

Nutrition Facts : Calories 672, Fat 20, SaturatedFat 6.7, Cholesterol 227.2, Sodium 1667, Carbohydrate 71.6, Fiber 8, Sugar 7.4, Protein 52.3

TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI



Tunisian Fish Cakes with Lemon and Paprika Aïoli image

Categories     Citrus     Fish     Onion     Appetizer     Fry     Passover     Ramadan     Kosher     Cilantro     Parsley     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 40

Number Of Ingredients 13

2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal
1 large egg
12 tablespoons (about) olive oil (for frying)
Spicy Lemon and Paprika Aioli

Steps:

  • Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
  • Arrange fish cakes on plates. Spoon aioli alongside and serve

Tips:

  • Use fresh fish: Fresh fish is essential for making delicious fish cakes. Look for fish that is firm to the touch and has a mild, briny smell.
  • Choose the right type of fish: Some of the best fish for fish cakes include cod, haddock, salmon, and tilapia. These fish are all relatively mild in flavor and have a firm texture that holds together well.
  • Season the fish cakes well: Fish cakes should be well-seasoned with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the fish and make the cakes more enjoyable.
  • Use a light touch when mixing the fish cakes: Overmixing the fish cakes can make them tough. Be gentle when combining the ingredients and avoid overworking the mixture.
  • Cook the fish cakes over medium heat: Cooking the fish cakes over medium heat will help to prevent them from burning. Be patient and cook the cakes until they are golden brown and cooked through.
  • Serve the fish cakes with your favorite dipping sauce: Fish cakes can be served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or remoulade. You can also serve them with a simple lemon wedge.

Conclusion:

Lemon parsley fish cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect fish cakes every time.

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