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Servings:

2½ pounds

Ready In:

15 Minutes

Type of Recipe:

Seafood

Good For:

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 🙂

Ingredients

1½ lb. wild caught cod, haddock, halibut, or bass, skinned, boned (semi-frozen work best)

1 egg (or 2 egg whites)

½ tsp. Bragg’s Organic Sprinkle 24 Herbs & Spices Seasoning

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

Step 1

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.

Step 2

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.

Step 3

Add lemon zest and panko or oats. Pulse again until mix lightly forms and stiffens. Place mix in a bowl.

Step 4

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.

Step 5

Bake for 9-12 minutes. Serve with Baked Sweet Potato Wedges and a wild baby green salad.

Note:

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.

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