Tarragon Fish Cakes / Red Wine Salad

Tonight’s dinner was so good I didn’t even have time to take a picture. Plus, the missus and I made what felt like a double batch and ate all of it. Be warned, this is enough for four people, but you’ll feel jealous that your guests are taking such deliciousness away from your plate. Just sayin’…

Also, this recipe requires a bit of prep time, so be sure to build that in.

TARRAGON FISH CAKES

  • 24 oz tilapia fillets
  • Salt and pepper
  • 1/2 cup mayonnaise
  • 2 large eggs
  • 2 tbsp fresh tarragon, minced
  • 1 tbsp Dijon mustard
  • 3/4 cup panko
  • 2 tbsp olive oil

Preheat oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Place tilapia fillets in baking dish and season with salt and pepper. Bake in oven for 11 minutes.

Once done, remove from oven and allow to cool. Meanwhile, in a bowl, whisk together mayonnaise, eggs, tarragon, and mustard. Fold in panko crumbs. Break fish apart into small flakes and crumble into mixture. Fold gently to incorporate thoroughly. Form mixture into 8 small cakes (patties) and chill in refrigerator for at least 30 minutes.

Once chilled, heat olive oil in large skillet over medium heat. In two batches, cook fish patties until golden brown for 3-4 minutes per side, flipping only once. Serve with the salad below.

RED WINE SALAD

  • 2 tbsp olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper
  • 5 oz salad greens

In a large bowl, whisk together olive oil, vinegar, mustard, salt, and pepper. Add greens and toss to coat.

Whole dinner makes 4 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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