, Step by step

Cod fishcake with seared mackerel and caper berries

Golden cod fishcakes paired with rich seared mackerel - bringing together fresh flavours, balanced nutrition, and a modern twist on seafood classics.

Mark Stower, Director of Food and Service.

Nutrition Fact: Source of Protein

Preparation Time: 10 mins

Cooking Time: 30 mins

Serves: 6

Ingredients

Step 1

In a large saucepan poach the cod fillets in a little water until cooked. Now flake the fish and add to the mashed potato with the egg yolk and mix.
Step 2

Sauté the shallots in a little olive oil and add this to the mix. Add the chopped parsley and season with salt and pepper. Mix again and leave to go cold.
Step 3

Shape into fishcakes and leave to rest in the fridge.
Step 4

Finely slice the cucumber and mix in the lemon zest and juice. Season with salt and pepper and leave in the fridge for later.
Step 5

Brush the cakes with a little olive oil and bake through in a preheated oven at 160˚C for approximately 20 minutes, or until fully cooked.
Step 6

Cut the mackerel into 6 pieces and bake through in the oven with a little olive oil and seasoning.
Step 7

Serve the fishcakes with a piece of mackerel on top, cucumber salad and garnish with caper berries.

Cod and, in fact, all white fish, offer a fantastic source of low-fat protein, which is important for maintaining your muscles and bones.
White fish is also a great source of a little-known mineral called iodine. This micronutrient is needed to support thyroid and cognitive function, as well as growth in children, so regularly eating a source of white fish, like cod, can support overall health in adults and children alike.
These delicious fish cakes would be fantastic as a midweek meal, served with green vegetables or a crisp mixed salad to make a well-balanced meal.

Claire Baseley
Consultant Nutritionist