Type of Recipe:
Snack, Lunch, Dinner
Sprinkle Baked Fish Cakes
I love to make these baked fish sticks/cakes/balls for a quick dinner with my Sweet Potato Wedges & Fiesta Fry Sauce. With a nice baby green side salad, it’s the perfect clean version of a guilty pleasure TV dinner – and kids go crazy for them! But you definitely don’t have to be under the age of 12 to enjoy these bad boys 🙂
1½ lb. wild caught cod, haddock, halibut, or bass, skinned, boned (semi-frozen work best)
1 egg (or 2 egg whites)
½ cup Panko Gluten-Free Breadcrumbs (or gluten-free quick oats)
2 tsp. dill weed
1 tbsp. lemon juice
½ tsp. sea salt
Zest of 1 lemon
Step by Step Instructions
Prepare ingredients as suggested above. Preheat oven to 425 degrees and lightly spray a sheet pan with clean high-heat spray oil. Reserve to the side.
In your food processor with blade attachment – add fish, egg, spices, lemon juice, and salt. Pulse a few times until consistency is chopped, but still chunky.
Add lemon zest and panko or oats. Pulse again until mix lightly forms and stiffens. Place mix in a bowl.
With wet hands, divide mixture into 12 equal portions and shape into fish sticks about 3 inches long. Place sticks in a single layer, one inch apart on the pan.
Bake for 9-12 minutes. Serve with Baked Sweet Potato Wedges and a wild baby green salad.
This recipe freezes well, so I’ll often make a triple batch and freeze what I don’t bake. When baking directly from the freezer, longer your baking time to about 18 minutes.