Cod cakes in tomato sauce by Ottolenghi & Sami Tamimi from « Jérusalem ».


Prep time: 1 hour

Cook time: 50 minutes

Serves: 4 serves

Everyone knows the benefits of fish and I try to consume it as often as possible, except that I must say that sometimes it is very difficult for me to find original recipes to change a little of what I’m used to do, and especially to convince my children to eat it.

 So I suggest you to try this recipe from Ottolenghi and Sami Tamimi’s book “Jerusalem”.  These are very tender cod cakes in tomato sauce. I didn’t add any chili because of the kids, I served it on the side (sriracha my favorite) and it was soooo good.

The recipe doesn’t require a lot of ingredients, except maybe the cod which is a bit hard to find fresh, but you can use frozen cod or just choose any white fish you prefer.

These cod cakes in tomato sauce are even better the next day, just remember to bring them back to room temperature or warm them up before serving.

You can serve them with couscous, rice, bulgur or just a slice of bread and you’re done.

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Cod cakes in tomato sauce

  • Prep time: 1 hour
  • Cook time: 50 minutes
  • Total time: 1 hour 50 minutes
  • Serves: 4 serves

I give you 3 reasons to make this cod cakes in tomato sauce:
1- this dish is healthy
2- it’s very easy to make
3- these cod cakes are moist and sooo delicious


Cod cakes

  • 3 slices white bread , crust removed (about 60g)
  • 600 g cod, (sustainable sourced), halibut, hake or pollock fillet, skinless and boneless
  • 150 g onion, finely chopped (about 1 medium onion).
  • 4 garlic cloves, crushed
  • 30 g flat-leaf parsley , finely chopped
  • 30 g coriander, finely chopped
  • 1 Tbsp ground cumin
  • 1-1/2 tsp salt
  • 2 large free-range eggs, beaten
  • 4 Tbsp olive oil

Tomato sauce :

  • 2-1/2 Tbsp olive oil
  • 1-1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1 tsp ground coriander
  • 1 medium onion, chopped
  • 125 ml white wine, ( I used vegetable stock)
  • 400 g tin chopped tomato
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove , crushed
  • 2 tsp caster sugar
  • 2 Tbsp mint leaves, roughly chopped
  • Salt and black pepper


Tomato sauce :

  • 1)

    First make the tomato sauce. Heat the olive oil in a large frying pan (for which you have a lid), and add the spices and the onion. Cook for 10 minutes, until the onion is soft and translucent.
    Add the stock (or wine) and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, salt and black pepper. Simmer for 15 minutes, until is thick, taste to adjust seasoning and set aside.

Cod cakes :

  • 1)

    While the sauce is cooking make the fish cakes. Place the bread in a food processor and blitz to form breadcrumbs. Chop up the fish very finely (or use a food processor but don’t over grind), place in a bowl along with the breadcrumbs and the rest of the ingredients, apart the olive oil. Mix everything together very well, then using your hands shape the mixture into compact cakes that are 2 cm thick and 8 cm wide. It should make 8 cakes or more depending on how big you want them.



  • 2)

    Heat up half the olive oil in a frying pan and sear the cakes for 3 minutes on each side, so that they colour well on both sides. Add the remaining oil as you fry the cakes.


  • 3)

    Place the seared cakes gently, side by side, in the tomato sauce. Add just enough hot water to partially cover the cakes (about 200 ml). Cover the pan with the lid and simmeron a low heat for 20 minutes.
    Turn off the heat and leave the cakes to settle, uncovered for 10 minutes before serving warm or at room temperature, sprinkled with fresh mint.

    Enjoy !

Tips & Tricks :

  • If the fish mixture is very soft, refrigerate for 30 minutes to firm up, or add some dried breadcrumbs to it, though this sparingly, the cakes need to be quite wet.
  • You can use any white fish you like.


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