Pan Fried Fish Cakes with Romesco Sauce and Greens

Instructions

1. 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 until just cooked through, 4 to 5 minutes. Drain, shaking off excess water and transfer to a bowl to cool slightly.

2. 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.

3. 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.

4. 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 8 (4-inch) cakes and coat with remaining panko.

5. 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.

6. 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.