Cod and Dill Fish Cakes with Spring Pea Salad
Per serving: 460 calories, fat 30 g (9 g of which is saturated), sodium 880 mg, carbohydrate 33 g, fibre 7 g, sugars 5 g, protein 16 g
Recipe type: Main
Serves: 2
  • 1 pkg (290 g) frozen PC® Melt in the Middle Sustainably Sourced Cod Fish Cakes
  • 1 cup (250 mL) sugar snap peas, trimmed and halved diagonally
  • ⅔ cup (150 mL) frozen PC® Petits Pois Small Sweet Peas
  • 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
  • ¼ tsp (1 mL) salt
  • Pinch (0.5 mL) freshly ground black pepper
  • 2 radishes, thinly sliced
  • 1 tbsp (15 mL) thinly sliced fresh mint
  1. Preheat oven to 400°F (200°C). Place frozen fish cakes on baking sheet. Bake 30 to 32 minutes. Let stand 2 minutes before serving.
  2. Meanwhile, 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.
  3. Whisk 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.
TIP: Use a paring knife to snip the ends and pull off the tough strings that run along both sides of the sugar snap pea pods.
TIP: Tucked into each of the crispy PC® Cod and Dill Fish Cakes is a pocket of creamy sauce, meaning each bite gets a taste of mild, buttery cod and bold dill.
Recipe by Older Mommy Still Yummy at