Cod Cakes in Tomato Sauce for Two
Tender, pan-fried cod cakes seasoned with cumin, coriander, parsley and garlic, then gently simmered in a rich, aromatic tomato sauce. This flavorful fish dinner for two can be made a day ahead—the flavors marry together beautifully and the fish cakes firm up overnight.
Servings: 2 to 3 servings
Ingredients
For the Cod Cakes
- 10½ ounces cod or other mild flaky white fish, skinless and boneless, roughly chopped
- ½ medium yellow onion roughly chopped
- ⅓ cup flat-leaf parsley roughly chopped
- 2 garlic cloves peeled and crushed
- ⅓ cup Japanese panko breadcrumbs
- 1 large egg beaten
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- 1 teaspoon kosher salt
- 2 tablespoons olive oil for pan-frying
For the Tomato Sauce
- 2½ tablespoons olive oil
- 1½ teaspoons ground cumin
- ½ teaspoon sweet paprika
- ½ medium yellow onion chopped
- 12 ounces good-quality passata or smooth tomato sauce
- ½ cup dry white wine
- Pinch red pepper flakes or more to taste
- 2 garlic cloves peeled and crushed
- 2 teaspoons sugar
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh mint leaves roughly chopped, plus more for serving
- About ½ cup hot water as needed
Instructions
Make the Tomato Sauce
- Sauté the onion and spices: Heat the olive oil in a large skillet with a lid over medium heat. Add the chopped onion, cumin and paprika. Cook for about 10 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the wine and tomatoes: Pour in the white wine and simmer for about 3 minutes. Add the passata, red pepper flakes, garlic and sugar. Season with salt and black pepper.
- Simmer. Reduce the heat and simmer for about 15 minutes, until the sauce has thickened slightly. Taste and adjust the seasoning. Stir in the fresh mint. Remove from the heat while you make the fish cakes.
Make the Cod Cakes
- Chop the aromatics: Add the roughly chopped onion, parsley and smashed garlic to a food processor. Pulse about 10 times, until the ingredients are finely chopped. Scrape down the sides if needed.
- Add the fish: Add the roughly chopped cod and pulse another 5–10 times, just until the fish is finely chopped into small, manageable pieces. **Do not over-process—you want chopped fish, not fish paste.**
- Mix the fish cakes: Transfer the fish mixture to a bowl. Stir in the panko, beaten egg, cumin, coriander and salt. Mix gently but thoroughly. The mixture will be **soft and wet. That's exactly what you want.**
- Shape the cakes: Using damp hands, gently form the mixture into 4 to 6 fish cakes, about 2½–3 inches wide and ¾ inch thick. Don't pack them too tightly.
Chill if needed. If the mixture feels too soft to handle, refrigerate the shaped cakes for about 30 minutes to firm them up.
Pan-Fry and Finish in the Sauce
- Pan-fry the fish cakes: Heat half of the olive oil in a large skillet over medium-high heat. Add the fish cakes and cook for about 3 minutes per side, until nicely browned. Add the remaining oil as needed. Using a fish spatula, handle the cakes gently when turning.
- Simmer in the tomato sauce: Gently nestle the browned fish cakes into the tomato sauce. Add enough hot water to the pan so the sauce comes partway up the sides of the cakes.
- Cover and cook: Cover the skillet and reduce the heat to low. Simmer gently for 15–20 minutes, until the fish cakes are cooked through.
- Let them rest. Turn off the heat and leave the fish cakes uncovered for 10 minutes before serving. Sprinkle with additional fresh mint.
Make-Ahead Tip. These cod cakes are even better the next day. You can make the entire dish a day ahead, let it cool, then cover and refrigerate. The fish cakes will firm up overnight and the flavors in the tomato sauce will have time to marry together. To serve, gently reheat in a covered skillet over low heat until warmed through.