Pan Fried Fish Cakes with Romesco Sauce and Greens
Ingredients
- to taste Kosher salt (from pantry)
- 1 medium Yukon Gold potato (about 6 ounces), peeled and cut into 1-inch pieces
- 8 to 12 ounces white fish
- 1 small shallot, thinly sliced
- 1 small mini cucumber, thinly sliced
- ½ tsp. sugar
- 2 Tbsp. red wine vinegar
- ¼ cup roasted red pepper
- 2 sun-dried tomatoes in oil
- 1 small garlic clove, smashed
- 1 Tbsp. roasted almonds
- 5 Tbsp. olive oil, plus more for sautéing
- to taste Freshly ground pepper (from pantry)
- ½ cup panko breadcrumbs
- 2 Tbsp. beaten egg
- 2½ ounces baby spinach, kale, or mixed salad greens
Instructions
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Cook the potatoes
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.
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Make the salad
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.
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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.
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Make 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.
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Cook 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.
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Finish and serve
Add the remaining 1 tablespoon oil to the shallots and cucumbers and fold in the greens. Serve fish cakes with salad and Romesco sauce alongside.
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