Roasted Cod Fishcakes

First of all let me tell you these didn’t start out as fishcakes! There’s no point in pretending. They were supposed to be whole cod fillets, roasted with garlic but here’s what happened . . . . .

I bought some fresh cod fillets from my local fishmonger. They came with the skin on, plus quite a few bones, which I subsequently removed – along with the skin too!

The fact I wasn’t retching at this point is quite remarkable; I have absolutely no fishmonger skills and don’t particularly like the texture of uncooked raw fish – but somehow I battled on! 🙂 The image of me giving up at this point, tipping the (expensive) shards of cod into the bin (I would never have done that) had me dithering somewhat. There was certainly a lot of tutting to be heard along with the silent rolling of eyes . . .

Basically I had to adapt this recipe as I was going along. Removing the bones from the fish resulted in it breaking up into small pieces. At least I knew it was fresh! As a result, I ended up with grub-tastic roasted cod fishcakes! Every cloud . . . . . and all that!

Serves 3. Prep time: 15 minutes (plus 1 hour in fridge – see below). Cook: 20 minutes

3 x 200g cod fillets
3 tbsp ghee, softened
1 free-range egg
small handful of fresh flat-leaf parsley, chopped
3 small garlic cloves, peeled and crushed
1 organic onion, finely chopped
1 tsp Dijon mustard*
3 slices prosciutto, chopped
2 tbsp freshly squeezed lemon juice
2 tbsp coconut oil
Sea or rock salt and freshly ground black pepper

Preheat oven to 220°C / 425°F / Gas Mark 7


1. In a bowl, combine the ghee, parsley, garlic, onion, Dijon mustard, prosciutto, lemon juice, and season with salt and pepper.

2. Season the cod fillets, then heat the coconut oil in a frying pan over a low-medium heat. Cook the fillets for a couple of minutes, breaking them up slightly, until they start to brown. Remove and allow to cool for a couple of minutes.

4. Once the cod pieces have cooled down a bit, mix them together with the other ingredients, and the egg, which will help bind everything together.

5. Take a handful of the mixture and squeeze firmly into large ball shapes (I made 5, but you could make 6 smaller balls). Carefully put the fishcakes onto a plate and cover with clingfilm. Place in the fridge for an hour or so to help set the ingredients and hold them together.

6. Remove from fridge and place the fishcakes onto a foil-covered baking tray, and bake in the oven for 15-20 minutes, until they start to brown.

If you’re stuck for time, you can bake the fishcakes immediately, although the mixture will probably break-up. Alternatively, just spread the mixture evenly into an ovenproof dish, and bake in the oven for 15-20 minutes. I should have thought of that before! 🙂

Serve with sweet potato fries and/or any vegetables of your choice.

*Mustard is gluten-free but you should check the food label and/or the manufacturer. Some mustards may not be considered gluten-free due to cross-contamination during the manufacturing process. I understand that Grey Poupon Dijon Mustard is gluten-free though.


Mix all the ingredients together, using an egg to bind everything together.


Shape the mixture into balls and put in the fridge for an hour or so.


A happy accident! Grub-tastic roasted cod fishcakes.

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