MSC Certified Sustainable Rockfish Cakes
This Rockfish Cakes recipe features sustainable Rockfish from Pacific Seafood.
Rockfish is sustainably harvested from waters off the coasts of California, Oregon, Washington, and British Columbia, many varieties of rockfish are recognized by Monterey Bay Aquarium Seafood Watch as being a green Best Choice for sustainability and many species are also MSC certified.
- 1 lb rockfish fillets, seasoned to taste with salt and pepper
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 tbsp butter
- 2 eggs
- 1⁄4 cup parsley, chopped
- 1 lemon, juice and zest
- 1 tsp kosher salt
- 1⁄4 tsp pepper
- 1 cup panko bread crumbs
- 1⁄2 tsp smoked paprika
- 1⁄4 tsp garlic powder
- 1⁄4 tsp onion powder
- 1⁄4 tsp cayenne
- 1⁄4 tsp oregano
- 1⁄4 tsp thyme
- 1⁄8 tsp coriander
- Oil for frying
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment. Bake fish fillets for 10 minutes, or until flaky and cooked through. Allow to cool.
- In a small skillet, heat butter over medium heat. Cook shallot and garlic until translucent and fragrant.
- In a large mixing bowl, break up cooked fish with a fork. Mix in panko, shallot and garlic mixture, eggs, parsley, lemon juice and zest, and seasoning until well blended. Refrigerate 30 minutes.
- Using a 1⁄4 cup measuring cup, scoop up fish mixture and form into patties about 1⁄2-inch thick. (Or make larger patties for fish burgers.)
- Heat oil in a cast iron skillet over medium heat. Cook fishcakes 2-3 minutes each side, or until golden. Sprinkle with salt and serve hot with your favorite dipping sauce.