Fish cakes and Romesco sauce is a winning combination. We’ve simplified this Catalan sauce, which typically includes roasted tomatoes, by swapping in sun-dried tomatoes. Tart, quick-pickled cucumbers and shallots add brightness and crunch. Double the recipe for an elegant dinner party for four.
1 medium Yukon gold potato (about 6 ounces), peeled and cut into 1-inch pieces
8 to 12 ounces white fish, such as cod, lingcod, or rockfish Available in Our Seafood Subscription Box
1 small shallot, thinly sliced
1 small Persian cucumber, thinly sliced
½ teaspoon salt, plus more for seasoning
½ teaspoon sugar
2 tablespoons red wine vinegar
¼ cup jarred or fresh roasted red pepper
2 sun-dried tomatoes in oil
1 small garlic clove, smashed
1 tablespoon roasted almonds
5 tablespoons olive oil, plus more for sautéing
Freshly ground pepper
½ cup panko breadcrumbs
2 tablespoons beaten egg (use whole egg if doubling)
2 ½ ounces baby spinach, kale, or mixed salad greens
Cook the Potatoes and Fish
Bring a medium saucepan of salted water to a boil. Add potatoes and cook until tender, 6 to 8 minutes. Add the fish and simmer just until cooked through, 4 to 5 minutes. Drain, shaking off excess water and transfer to a bowl to cool slightly.
Pickle the Vegetables
Meanwhile, in a salad bowl, combine sliced shallots, cucumber, ½ teaspoon each salt and sugar and 1 tablespoon of the vinegar. Let sit, stirring occasionally until ready to serve.
Make the Romesco Sauce
In a mini chopper or blender, combine the roasted pepper, sun-dried tomatoes, garlic, almonds, and remaining 1 tablespoon vinegar. Process until finely chopped. With the machine running, add 4 tablespoons of the oil and process until smooth. Season with salt and pepper.
Form the Fish Cakes
Coarsely mash the fish and potatoes and season to taste with salt and pepper. Add the 2 tablespoons beaten egg and 2 tablespoons of the panko and stir. Let sit 5 minutes for the mixture to set, then form into 4 (4-inch) cakes and coat with remaining panko.
Fry the Fish Cakes
Heat a thin layer of oil in a medium skillet over medium-high heat until shimmering. Add the fish cakes and cook, turning once until golden brown and cooked through, 3 to 4 minutes per side.
Finish and Serve
Add the remaining 1 tablespoon oil to the shallots and cucumbers and fold in the salad greens. Serve fish cakes with salad and Romesco sauce alongside.
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Pair it Up
Complement the romesco sauce with an Italian red wine from Tuscany or Liguria. Seek one that is super fresh with only a hint of oak.
Level It Up
To add even more depth of flavor to the romesco sauce, stir in 1 teaspoon of smoked paprika or swap out the roasted almonds for smoked almonds.
Change It Up
For a hearty next-day breakfast, sauté crumbled fish cakes with caramelized onions and top with crispy sunny side-up eggs fried in olive oil. Romesco sauce is a must!
Lighten It Up
If you prefer not to pan fry, brush or spray the fish cakes with oil and broil until golden on both sides.