Fish Cakes with Caper-Parsley Sauce Recipe

Name: Fish Cakes with Caper-Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Sprinkle halibut fillets with salt and pepper.
2
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
3
Add halibut fillets and saute until just opaque in center, about 4 minutes per side.
4
Transfer to plate; cool.
5
Wipe skillet with paper towels.
6
Flake halibut fillets into large bowl.
7
Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel.
8
Mix in 1 cup breadcrumbs.
9
Season with salt and pepper; mix in egg.
10
Shape into six 3-inch-diameter cakes.
11
Transfer remaining 1 1/2 cups breadcrumbs to bowl.
12
Coat fish cakes with breadcrumbs, pressing to adhere.
13
Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat.
14
Add fish cakes and cook until brown and crisp, about 6 minutes per side.
15
Transfer to plates; serve fish cakes with Caper-Parsley Sauce.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound 1-inch-thick halibut fillets, 6 tablespoons olive oil, 1 cup chopped green onions, 3 drained canned sardines, chopped (about 2 tablespoons), and more.

Yes, Fish Cakes with Caper-Parsley Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fish Cakes with Caper-Parsley Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions