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Cod and Dill Fish Cakes with Spring Pea Salad

A large breaded cod cake beside snap peas, spring peas and radish slices

PC Melt In The Middle Sustainably Sourced Cod Fish Cakes

Cod and Dill Fish Cakes with Spring Pea Salad

Tucked into each of the crispy PC Melt in the Middle Sustainably Sourced Cod Fish Cakes is a pocket...

Tucked into each of the crispy PC Melt in the Middle Sustainably Sourced Cod Fish Cakes is a pocket of creamy sauce, meaning each bite gets a taste of mild, buttery cod and bold dill. Use light pressure when zesting the lemon for the salad dressing—you only want to scrape off the yellow zest, as the white pith underneath is bitter.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 30 mins
  • Serves: 2
  • Dish Type: Canadian, American, British
  • Season: Spring
  • Course: Main
  • Main Ingredient: Cod

  • Amount Per Serving

  • Serving Size

  • Sodium

    880 mg

  • Sugars

    5 g

  • Protein

    16 g

  • Calories

    460 cal

  • Total Fat

    30 g

  • Dietary Fibre

Cod and Dill Fish Cakes with Spring Pea Salad

A large breaded cod cake beside snap peas, spring peas and radish slices

PC Melt In The Middle Sustainably Sourced Cod Fish Cakes

  • Amount Per Serving

  • Serving Size

  • Sodium

    880 mg

  • Sugars

    5 g

  • Protein

    16 g

  • Calories

    460 cal

  • Total Fat

    30 g

  • Dietary Fibre

How to make

Ingredients

  • 1 pkg (290 g)PC® Melt in the Middle Sustainably Sourced Cod Fish Cakes, frozen
  • 1 cup (250 mL)Sugar snap peas, trimmed and halved diagonally
  • 2/3 cup (150 mL)PC® Small Sweet Peas, frozen
  • 2 tbsp (25 mL) PC® New World EVOO Extra Virgin Olive Oil
  • 2 tsp (10 mL)Grated lemon zest
  • 1 tbsp (15 mL)Fresh lemon juice
  • 1/4 tsp (1 mL)Salt
  • Pinch (0.5 mL)Freshly ground black pepper
  • 2Radishes, thinly sliced
  • 1 tbsp (15 mL)Thinly sliced fresh mint

How to make

  • Step 1Preheat oven to 400°F (200°C). Place frozen fish cakes on baking sheet. Bake 30 to 32 minutes. Let stand 2 minutes before serving.
  • Step 2Meanwhile, bring small saucepan of water to a boil. Add snap peas and sweet peas; bring to a simmer and cook 2 to 3 minutes. Drain and run under cold water until chilled; set aside.
  • Step 3Whisk together oil, lemon zest, lemon juice, salt and pepper in large bowl. Add snap peas, sweet peas, radishes and mint; toss gently to coat. Serve with fish cakes.

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