I was planning to make seared fish fillets tonight but with the discovery of the lost leeks, I switched gears and made fish cakes instead. They are along the same lines as a crab cake. I've had salmon cakes before but I've never tried using a white fish. And instead of onions, I thought leeks would be a nice alternative.
Well, they were delicious. I used orange roughy so its firm texture almost tasted like shell fish. If you ever have left over fish, try making fish cakes. I'm thinking most fishes would work.
Fish and Leek Cakes
- 3 fillets(about 1 lb) of white fish(halibut, talapia, snapper, orange roughy, etc.), rinsed in cold water and dried well with paper towels
- 2 leeks (about 2 cups); white and light green parts only; sliced in half lengthwise and rinsed real well; cut crosswise into 1/4 inch slices
- 1 small red bell pepper, 1/4 inch dice
- 1 tbsp chopped garlic
- olive oil
- kosher salt and freshly ground pepper
- 2 tbsp white wine (optional)
- zest of 1 lemon
- 1 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 2 eggs
- 1 cup panko bread crumbs
- vegetable oil
Place fish on a parchment paper-lined baking sheet. Drizzle the fillets with a little olive oil and spread the oil evenly over them with your hands. Give them a generous sprinkling of salt and pepper.
When the oven has reached 450 degrees, place fillets in the oven and roast for about 8 minutes. Remove from the oven and place them on a plate to cool.
Serve with lemon wedges and your favorite tartar sauce (optional).