Emily’s Home Cooking

Chive & Parsley Cod Cakes with Cumin-Scented Tomato Sauce {Gluten, Sugar, & Salt-Free Version}

This recipe was written for a client with dietary restrictions, and she said: “Your cod cakes are one of the single best dishes we have ever eaten… The children and I could scarcely believe how delicious they are.” Since it’s also very healthy and not much harder than classic meatballs with marinara, I thought I would share the recipe with everyone. Enjoy!

{Serves 10}

Cakes:
2lb Cod
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Black Pepper
1/4 Olive Oil, Divided
2 Egg Yolks
1/2 Cup Roasted Sweet Potato Puree
1/4 Cup Roasted Red Pepper Puree
3 Tablespoons Fresh Chives
3 Tablespoons Fresh Parsley

Sauce:
6 Onions, Diced
3 Cups Tomato Puree
1 Cup Roasted Red Pepper Puree
1/4 Cup Olive Oil
1 Tablespoon Minced Garlic
1 Tablespoon Fresh Thyme
1 Teaspoon Minced Ginger
1 Tablespoon Cumin
1/2 Teaspoon Cinnamon
1/2 Teaspoon Black Pepper

Make The Cakes:
Preheat oven to 375 and on a sheet pan lined with parchment sprinkle cod with onion powder, garlic powder, black pepper and drizzle a tablespoon of olive oil, then rub the oil and seasoning into the fish. 
Bake for 10-12 minutes, let cool, and flake into large chunks. Add egg yolks, sweet potato, roasted red pepper puree, chives and parsley.
Scoop mixture into a very hot pan with the remaining 3 tablespoons of olive oil, and turn carefully after one to two minutes browning on each side. 
These cakes are fork-tender and will like to fall apart, so move them carefully into the prepared sauce.

Make The Sauce:
Caramelize onions over medium-low heat in 2 tablespoons of olive oil (this will take 30-40 minutes to do at a properly low heat to caramelize, but can also be done in advance).
Add thyme, garlic, ginger and black pepper and cook a further five minutes. Add remaining olive oil, a tablespoon of cumin and a pinch of cinnamon, and turn up the heat to medium-high for five minutes.
Once the spices are toasted add three cups of tomato puree and one cup of roasted red pepper puree and cook for five to ten minutes over medium heat.