Entertaining
Fish Cakes in Chermoula Tomato Sauce
- 20m prep
- 40m cook
- Serves 4
Fish Cakes in Chermoula Tomato Sauce
-
RECIPE CREATED BY
Jenny Huang -
Pairs with Pinot Gris
-
Perfect for Weeknights
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Perfect for Family Time
Ingredients
1
bunch
cilantro (coriander herb)
chopped
chopped
½
bunch
flatleaf parsley
chopped
chopped
½
serrano pepper
3
cloves
garlic
halved
halved
ginger
1/2 inch nub, diced
1/2 inch nub, diced
1
teaspoon
cumin seed
¼
teaspoon
coriander seed
½
preserved lemon
diced
diced
⅓
cup
extra virgin olive oil
1
teaspoon
smoked paprika powder
pinch
cinnamon
1
pound
The Better Fish® Barramundi Skinless Fillets
skinless
skinless
1.5
cup
breadcrumbs
fresh, chunky
fresh, chunky
¾
cup
onion
minced
minced
⅓
cup
fennel fronds
chopped, more for serving
chopped, more for serving
½
teaspoon
smoked paprika powder
1
tablespoon
chermoula paste
2
egg
large
large
1
cup
onion
diced
diced
½
cup
fennel bulb
diced
diced
2
tablespoons
chermoula paste
plus more for serving
plus more for serving
½
teaspoon
salt
12
ounce
canned tomato
can
can
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
High
Medium
Low
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!
Instructions
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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