Baked Cod and Tarragon Fishcakes with Minty Peas

Name: Baked Cod and Tarragon Fishcakes with Minty Peas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 packs skinless cod loin, cut into cubes; 900 g potatoes, peeled and cut into medium chunks; 320 g frozen peas; 320 g leeks, halved and finely sliced; 5 spring onions, very finely chopped; 4 handfuls rocket; 1 1/2 tbsp chopped tarragon; 2 tbsp finely chopped mint; 4 anchovies, finely chopped; 2 tsp capers; 2 tsp English mustard powder; 8 tsp wholemeal flour; 2 eggs; 90 g ground almonds; 1 tbsp rapeseed oil; 2 tsp lemon juice; 2 tsp extra-virgin olive oil

These baked cod fishcakes are crisp on the outside, tender inside, and lifted with tarragon, capers, and a bright lemony rocket topping. Serve them with minty peas and leeks for a fresh, protein-rich dinner that also works well for meal prep.

Servings4 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

skinless cod loin, cut into cubes
2 packs
potatoes, peeled and cut into medium chunks
900 g
frozen peas
320 g
leeks, halved and finely sliced
320 g
spring onions, very finely chopped
5
rocket
4 handfuls
chopped tarragon
0.5 tbsp
finely chopped mint
2 tbsp
anchovies, finely chopped
4
capers
2 tsp
English mustard powder
2 tsp
wholemeal flour
8 tsp
eggs
2
ground almonds
90 g
rapeseed oil
1 tbsp
lemon juice
2 tsp
extra-virgin olive oil
2 tsp

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Lightly oil a non-stick baking sheet. Boil the potatoes in a large pan of water for 15-20 minutes, or until tender, then drain thoroughly and return them to the pan.

Mash the potatoes with the mustard powder, anchovies, spring onions, capers, and tarragon until well combined. Fold in the raw cod pieces gently so the fish stays in small chunks.

Shape the mixture into 8 even fishcakes. Dust each one lightly with wholemeal flour, dip into the beaten eggs, then sprinkle with ground almonds to coat. Arrange on the prepared baking sheet.

Bake for 20 minutes, turning the fishcakes halfway through, until firm, lightly golden, and cooked through.

While the fishcakes bake, put the peas and sliced leeks in a pan and cover with water. Bring to a boil, cover, and cook for about 10 minutes until tender. Drain well, then stir in the chopped mint.