Martha Stewart Lemon Parsley Fish Cakes Recipes

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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

MARTHA STEWART LEMON-PARSLEY FISH CAKES



MARTHA STEWART LEMON-PARSLEY FISH CAKES image

Categories     Fish     Bake     Fry     Quick & Easy

Yield 4

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:

  • Step 1 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. Step 2 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. Step 3 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. Step 4 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.

SALMON CAKES



Salmon Cakes image

With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h15m

Number Of Ingredients 18

2 pounds skinless salmon fillet
Coarse salt and ground pepper
1 teaspoon hot sauce, such as Tabasco
1/2 cup plain dried breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon mustard
2 large eggs, lightly beaten
2 tablespoons fresh lemon juice
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill, or cilantro
Coarse salt and ground pepper
3 tablespoons prepared horseradish
2 tablespoons minced capers
1 teaspoon hot sauce, such as Tabasco
2 tablespoons minced pickled jalapeno chile

Steps:

  • Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
  • In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
  • Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
  • Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
  • Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

Nutrition Facts : Calories 291 g, Fat 17 g, Protein 26 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.

TARTAR SAUCE FOR LEMON-PARSLEY FISH CAKES



Tartar Sauce for Lemon-Parsley Fish Cakes image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

1 cup prepared mayonnaise
2 teaspoons Dijon mustard
1 tablespoon minced shallots
1/4 cup finely chopped dill pickle
1 1/2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper

Steps:

  • In a medium bowl, mix all ingredients until well combined. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.

LEMON-PARSLEY BAKED COD



Lemon-Parsley Baked Cod image

After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess., Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.

Nutrition Facts : Calories 232 calories, Fat 10g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 477mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

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

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