Polenta-Crusted Fish Cakes with Spicy Tomato Sauce

Name: Polenta-Crusted Fish Cakes with Spicy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 6 garlic cloves, minced; 1 large fresh red chile, minced; 4 large plum tomatoes, chopped; 1 tablespoon tomato paste; 1/3 cup water; 1 1/2 tablespoons chopped tarragon; Salt; 3/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1/4 cup instant polenta; 1 1/2 pounds skinless cod or halibut fillets, cut into 1-inch chunks; 4 garlic cloves, minced; 2 tablespoons chopped parsley; 2 tablespoons chopped cilantro; 2 teaspoons kosher salt; 1 1/2 teaspoons ground cumin; 1 large egg, lightly beaten; 1/2 teaspoon crushed red pepper; 2 tablespoons canola oil

Servings: persons

1 tablespoon extra-virgin olive oil
6 garlic cloves, minced
1 large fresh red chile, minced
4 large plum tomatoes, chopped
1 tablespoon tomato paste
1/3 cup water
1 1/2 tablespoons chopped tarragon
Salt
3/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1/4 cup instant polenta
1 1/2 pounds skinless cod or halibut fillets, cut into 1-inch chunks
4 garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 large egg, lightly beaten
1/2 teaspoon crushed red pepper
2 tablespoons canola oil

1
In a large skillet, heat the olive oil.
2
Add the garlic and chile and cook over moderately low heat until fragrant, about 3 minutes.
3
Add the tomatoes and cook over moderate heat until thickened, about 10 minutes.
4
Stir in the tomato paste and water and simmer for 2 minutes longer.
5
Add the tarragon and season with salt.
6
In a saucepan, cover the potatoes with water and bring to a boil.
7
Boil over moderately high heat until tender, about 7 minutes.
8
Drain well and lightly mash the potatoes with a fork.
9
Spread the polenta in a pie plate.
10
In a food processor, combine the fish, garlic, parsley, cilantro, salt, cumin, egg and crushed red pepper and pulse until the fish is coarsely chopped.
11
Transfer to a bowl and fold in the potatoes.
12
Form the mixture into twelve 2-inch cakes (1/2 inch thick); coat with the polenta.
13
In a large nonstick skillet, heat 1 tablespoon of the oil.
14
Add half of the fish cakes and pan-fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side.
15
Transfer to a platter.
16
Repeat with the remaining 1 tablespoon of oil and fish cakes, adjusting the heat if the cakes get too dark.
17
Serve the fish cakes hot or at room temperature with the warm tomato sauce.

604

kcal

Calories

Fat

103

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 19 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 6 garlic cloves, minced, 1 large fresh red chile, minced, 4 large plum tomatoes, chopped, and more.

Yes, Polenta-Crusted Fish Cakes with Spicy Tomato 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!