Fish Cakes in Chermoula Tomato Sauce

Cook time:
Serves 4 Ingredients: 1 large bunch - cilantro, chopped, 1/2 bunch - flat leaf parsley, chopped, 1/2 - serrano chili, 3 cloves - garlic, halved, 1/2 inch nub - ginger, diced, 1 teaspoon - cumin seeds, 1/4 teaspoon - coriander seeds, 1/2 - preserved lemon, diced, 1/3 cup - extra virgin olive oil, 1 teaspoon - smoked paprika, Pinch of cinnamon, 1 pound - barramundi, skinless, 1 1/2 cup - fresh, chunky breadcrumbs, 3/4 cup - onion, minced, 1/3 cup - fennel fronds, chopped (+ more for serving), 1/2 teaspoon - smoked paprika, 1 tablespoon - chermoula, 2 large - eggs, 1 cup - onion, diced, 1/2 cup - fennel bulb, diced, 2 tablespoons - chermoula, plus more for serving, 1/2 teaspoon - salt, 1 - 12 ounce can, whole tomatoes,
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Fish Cakes in Chermoula Tomato Sauce

  • 20m prep
  • 40m cook
  • Serves 4
    Jenny Huang

  • Pairs with Pinot Gris

  • Perfect for Weeknights

  • Perfect for Family Time


1 bunch cilantro (coriander herb)
½ bunch flatleaf parsley
½ serrano pepper
3 cloves garlic
1/2 inch nub, diced
1 teaspoon cumin seed
¼ teaspoon coriander seed
½ preserved lemon
cup extra virgin olive oil
1 teaspoon smoked paprika powder
pinch cinnamon
1 pound The Better Fish® Barramundi Skinless Fillets
1.5 cup breadcrumbs
fresh, chunky
¾ cup onion
cup fennel fronds
chopped, more for serving
½ teaspoon smoked paprika powder
1 tablespoon chermoula paste
2 egg
1 cup onion
½ cup fennel bulb
2 tablespoons chermoula paste
plus more for serving
½ teaspoon salt
12 ounce canned tomato

Nutrition per serving

Calories 555.29kcal 28%
Fat 29.19 42%
Carbs 46.36 18%
Sugars 10.25 11%
Protein 27.73 55%
Sodium 972.08mg 49%
Fiber 6.58 24%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 555.29kcal 28%
Fat 29.19 42%
Saturated Fat 4.83 24%
Trans Fat 0.01 1%
Monounsaturated Fat 15.27 1527%
Polyunsaturated Fat 3.42 342%
Carbs 46.36 18%
Fiber 6.58 24%
Sugars 10.25 11%
Protein 27.73 55%
Cholesterol 124.37mg 41%
Sodium 972.08mg 49%
Calcium 167.43mg 21%
Magnesium 53.83mg 14%

% Daily Value*

Potassium 905.81mg 26%
Iron 4.75mg 34%
Zinc 1.4mg 14%
Phosphorus 175.85mg 25%
Vitamin A 483.05mkg 60%
Thiamin B1 0.51mg 46%
Riboflavin B2 0.35mg 25%
Niacin B3 4.11mg 26%
Vitamin B6 0.34mg 24%
Folic Acid B9 118.31mkg 59%
Vitamin B12 0.34mkg 14%
Vitamin C 25.89mg 32%
Vitamin D 8.11mkg 162%
Vitamin E 4.66mg 39%
Vitamin K 164.08mkg 219%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

8.1 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 6.58   24% DV
Protein 27.73   55% DV
Calcium 167.43mg   21% DV
Magnesium 53.83mg   14% DV
Potassium 905.81mg   26% DV
Iron 4.75mg   34% DV
Vitamin A 483.05mkg   60% DV
Vitamin C 25.89mg   32% DV

Nutrients with negative impact

Saturated Fat 4.83   24% DV
Trans Fat 0.01   1% DV
Carbs 46.36   18% DV
Sugars 10.25   11% DV
Cholesterol 124.37mg   41% DV
Sodium 972.08mg   49% DV

Flavors from afar blend to bring barramundi and spices together. Saveur Award-Winning blogger Jenny Huang of Hello My Dumpling created this stunningly delicious recipe along with providing food styling and photography. Whether you’re introducing new flavors to your family or simply interested in trying ethnic cooking from far-flung regions, this dish should be high on your list. It works equally well as a hearty appetizer or dinner centerpiece. Kids (and husbands alike) love the tomato-y richness this recipe marries with the undeniably adorable, appealing shape of a classic fish cake—so what better way to get them to eat their veggies AND their omega-3s!? . . Curious about how to pronounce “Chermoula?” Clearly, you’re not the only one!


Step 1
Lightly toast the cumin and coriander in a pan over medium high heat until fragrant and slightly darkened. Grind using a spice grinder or a mortar and pestle. Add the cilantro, parsley, serrano chili, garlic, ginger, and preserved lemon to a food processor. Pulse to dice the ingredients and gradually drizzle in the olive oil. Add the cumin, coriander, and the rest of the spices. Pulse until a chunky sauce is formed.
Step 2
Use a knife to chop the fish very finely, add to a medium sized mixing bowl. To the bowl, add the breadcrumbs, onion, fennel, paprika, chermoula, and eggs. Mix together well, use your hands to shape the mixture into 8 cakes.
Step 3
Heat a light layer of olive oil over medium high heat in a large frying pan. Add 4 of the cakes to the pan and sear on each side until browned. Repeat with the other 4 cakes. Remove from pan and set aside.
Step 4
Add more oil if the pan is dry, heat over medium heat. Add the onion and cook for 5 minutes until the onions have begun to soften. Add the fennel, cook for another 8-10 minutes until everything has softened. Add the chermoula and sautée for another 2-3 minutes. Add the tomatoes, ½ teaspoon salt, and some black pepper. Simmer for 10-15 minutes until the sauce has thickened. Add more salt if needed.
Step 5
Gently place the cakes in the tomato sauce. Add about a cup of water to the pan, just enough to cover the cakes halfway. Cover the pan and simmer on low heat for 15 minutes, until the cakes are firm but bouncy. Serve with more fennel fronds and chermoula.
Suggested sides
  • Crudité
    with Hummus
  • Spiced
    Chickpea Salad

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  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine


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