Fish cakes with green pea purée

Sea bass and sea bream are both incredibly versatile and similar in cooking.  You can make the same recipe with either fish if you prefer.

Fish cakes with green pea purée

Serves 4

Ingredients

For the fish cakes

• 4 Nireus sea bream fillets, about 90g-120g each, skin on
• 2 scallions, chopped
• 1 teaspoon olive oil
• 450g potatoes, boiled, peeled and smashed 
• 1 red bell pepper, diced
• 1 teaspoon mustard 
• 3 tablespoons flour
• 1 egg
• 1 teaspoon salt and freshly ground pepper

For the pea puree

• 200g frozen peas
• ½ cup water or vegetable broth
• 1 tablespoon (20g) butter
• salt and pepper to taste
• 2 teaspoon chopped dill for garnish

Preparation

For the fish cakes

Season the fillets with salt and pepper and layer on a covered and greased cookie sheet. Bake in a preheated oven at 200 °C for 15’. Remove from the oven and let them cool to room temperature. Remove the skin. Saute the scallions in 1 teaspoon olive oil for 3’-4’. In a bowl, combine all ingredients for fish cakes and place in the freezer for 15’ to harden slightly. Form 8 fish cakes and place on a covered and greased cookie sheet. Bake in a preheated oven at 200 °C for 15’. Serve warm.

For the pea puree

Boil the peas in the water or vegetable broth to soften. Add the butter and stir to melt. Reserve 2-3 tablespoon for garnish. Add the butter to the remaining peas and season with salt. Cream the pea mixture in the blender or food processor. 

To serve

Serve the fish cakes with the pea puree on the side. Garnish the puree with the reserved whole peas and the chopped dill.