My F&W
quick save (...)
Polenta-Crusted Fish Cakes with Spicy Tomato Sauce
© David Malosh

Polenta-Crusted Fish Cakes with Spicy Tomato Sauce

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

"Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull," Yotam Ottolenghi says. To make the cakes more vibrant, he adds plenty of herbs and serves them with a tarragon-infused tomato sauce spiked with fresh red chile.

Sauce

  1. 1 tablespoon extra-virgin olive oil
  2. 6 garlic cloves, minced
  3. 1 large fresh red chile, minced
  4. 4 large plum tomatoes, chopped
  5. 1 tablespoon tomato paste
  6. 1/3 cup water
  7. 1 1/2 tablespoons chopped tarragon
  8. Salt

Fish Cakes

  1. 3/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
  2. 1/4 cup instant polenta
  3. 1 1/2 pounds skinless cod or halibut fillets, cut into 1-inch chunks
  4. 4 garlic cloves, minced
  5. 2 tablespoons chopped parsley
  6. 2 tablespoons chopped cilantro
  7. 2 teaspoons kosher salt
  8. 1 1/2 teaspoons ground cumin
  9. 1 large egg, lightly beaten
  10. 1/2 teaspoon crushed red pepper
  11. 2 tablespoons canola oil
  1. In a large skillet, heat the olive oil. Add the garlic and chile and cook over moderately low heat until fragrant, about 3 minutes. Add the tomatoes and cook over moderate heat until thickened, about 10 minutes. Stir in the tomato paste and water and simmer for 2 minutes longer. Add the tarragon and season with salt.
  2. In a saucepan, cover the potatoes with water and bring to a boil. Boil over moderately high heat until tender, about 7 minutes. Drain well and lightly mash the potatoes with a fork.
  3. Spread the polenta in a pie plate. 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. Transfer to a bowl and fold in the potatoes. Form the mixture into twelve 2-inch cakes (1/2 inch thick); coat with the polenta.
  4. In a large nonstick skillet, heat 1 tablespoon of the oil. 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. Transfer to a platter. Repeat with the remaining 1 tablespoon of oil and fish cakes, adjusting the heat if the cakes get too dark. Serve the fish cakes hot or at room temperature with the warm tomato sauce.
Make Ahead The tomato sauce can be refrigerated overnight. Reheat gently. Notes One Serving 375 cal, 9 gm fat, 1.5 gm sat fat, 31 gm carb, 3 gm fiber, 41 gm protein.

Suggested Pairing

Full-bodied southern Italian white.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.