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Epicurious

Fish Cakes With Caper-Parsley Sauce

4.6

(38)

Two fish cakes made with cod and sardines on a plate with caper sauce.
Photo by Joseph De Leo, Food styling by Mira Evnine

These fish cakes, served with parsley–caper sauce, come from the February 2002 issue of Gourmet. Croatian writer Snjezana Hercigonja drew inspiration for the recipe from the light, fresh seafood she grew up eating along the country’s Mediterranean coast during summer.

Rather than using expensive crab meat, these opt for a combo of halibut and canned sardines, giving the cakes a balance of tender flakes and rich flavor. Serve these with some fresh slices of tomato or some lightly dressed greens for a bright lunch.

What you’ll need

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