Easy Citrus Fish Cakes with Vibrant Broiled Fennel and Orange Salad: A Refreshing Spring Meal
Prepare to tantalize your taste buds with these incredibly fresh and flavorful citrus fish cakes. So simple to make, yet elegant enough to grace your brunch table, they’re designed for both ease and sophistication. But what truly transforms these delectable patties into a complete, show-stopping meal is the vibrant broiled fennel and orange salad served alongside. This recipe celebrates bright, zesty flavors that are perfect for welcoming the warmer days of spring or simply brightening any meal throughout the year. Let’s dive into a dish that promises both nutrition and an explosion of taste!
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Embracing Citrus: Your Winter Survival Guide and Spring Bridge
I’ve often shared my deep appreciation for citrus fruits, and it bears repeating: they are my unwavering allies in navigating the long, often dreary winter months. There’s a unique magic in peeling a bright clementine that can instantly dispel the gloom of an ice-cold day, or finding comfort in a slice of lemon meringue pie while a snowstorm rages outside. Citrus isn’t just a fruit; it’s a mood lifter, a burst of sunshine in culinary form, and a vital source of vitamin C and antioxidants when we need them most.
As early March arrives, many in the Northern Hemisphere eagerly anticipate and share fresh, seasonal dishes featuring newly sprouted vegetables like crisp asparagus and sweet peas. However, in my hometown, winter often retains its firm grip well into March. We typically receive so much snow that it takes a good two months from the initial climb in temperatures for tree buds to swell and for tulips to finally emerge from their winter slumber. This period of waiting, when spring feels tantalizingly close yet frustratingly distant, is precisely when I rely most heavily on citrus. Its vibrant flavors and aromas keep my spirits high and my patience intact as I eagerly await the true arrival of spring in my own corner of the world.
While the depths of January might call for richer, bolder citrus-infused desserts—like my absolute favorite, Lemon and Olive Oil Cake with Toasted Meringue, or decadent Orange Chocolate Pots de Crème—the transition into March prompts a shift towards lighter, fresher sweet and savory citrus dishes. This is when these aromatic Citrus Fish Cakes become a staple in my kitchen. I keep them continuously stocked in my fridge and freezer because they offer such an irresistible combination of flavor and nutrition, instantly transforming any weekday into a brighter, more enjoyable lunch. They are also incredibly quick and easy to prepare, which is why I often double or even triple the batch. After baking, I simply freeze them in airtight containers. To enjoy a scrumptious meal, all these frozen citrus fish cakes require is an overnight thaw in the refrigerator if you prefer them cold, or a few minutes in a warm oven to restore their delightful crispness.
The Perfect Pairing: Broiled Fennel and Orange Salad
To elevate these flavorful citrus fish cakes into a truly complete and satisfying meal, the ideal companion is a vibrant broiled fennel and orange salad. Roasting the fennel until it’s crisp-tender brings out its natural sweetness, creating a delightful contrast to the juicy, segmented oranges and the satisfying crunch of toasted nuts. This salad is a true symphony of textures and tastes—a refreshing riot of flavors that you’ll find yourself craving, whether served alongside the fish cakes or enjoyed entirely on its own. Its bright notes and intriguing combination of ingredients make it a standout dish that perfectly complements the delicate, zesty fish cakes.
Helpful Tips for Crafting These Citrus Fish Cakes with Broiled Fennel and Orange Salad
Can I make these citrus fish cakes ahead of time?
Absolutely! These citrus fish cakes are a fantastic make-ahead option. Once cooked and completely cooled, you can store them in an airtight container in the refrigerator for up to 3 days. The flavors actually have a chance to meld and deepen slightly, making them even more delicious. This convenience makes them an excellent choice for busy weeknights or for entertaining.
Can I freeze these fish cakes?
Yes, freezing is another excellent option for extending the life of your citrus fish cakes. After they have cooled to room temperature, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze them until they are solid, typically for a few hours. Once frozen solid, transfer the fish cakes to an airtight freezer-safe container or a heavy-duty freezer bag. They will keep beautifully in the freezer for up to 1 month. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator or reheat directly from frozen in a moderate oven until warmed through and crispy.
How to meal prep these citrus fish cakes with broiled fennel and orange salad
This recipe is incredibly meal-prep friendly, allowing you to enjoy a delicious, homemade meal with minimal effort during the week. The citrus fish cakes can be frozen as described above, and the broiled fennel and orange salad is sturdy enough to be prepared in advance without losing its appeal. Here’s a streamlined approach to meal prepping this delightful dish:
- Broil the fennel: Start by broiling the sliced fennel while you begin preparing the fish cake mixture. This allows both components to cook simultaneously, saving you time.
- Cool the fennel: Once broiled to crisp-tender perfection, transfer the fennel to a wire rack to cool completely. This prevents it from getting soggy when stored with other salad components.
- Cook and cool fish cakes: As the citrus fish cakes cook on the skillet, transfer them to a separate wire rack to cool completely. Proper cooling is essential for good storage and to maintain texture.
- Prepare oranges: While the other elements are cooling, peel and slice or segment the oranges. Having these ready speeds up assembly.
- Assemble the salad (partially): In a large bowl, combine the cooled broiled fennel and sliced oranges. *Crucially, do not add the arugula or nuts yet.* These ingredients are best added just before serving or packaging to maintain their crispness and texture.
- Portion into containers: Divide the salad (without arugula and nuts) and the cooled citrus fish cakes between two-compartment meal prep containers. This keeps the components separate until you’re ready to eat.
- Add fresh garnishes: Just before sealing, top each salad portion with a generous pinch of fresh arugula and a sprinkle of chopped toasted nuts. This ensures they remain vibrant and crunchy.
- Store: Seal the containers tightly and refrigerate for up to 3 days. When ready to eat, you can enjoy the fish cakes cold or reheat them gently.
Can I substitute another type of fish for the tilapia?
Absolutely! The beauty of these fish cakes lies in their versatility. You can easily substitute tilapia with any other type of flaky white fish, such as cod, haddock, or pollock. If you prefer a pink fish, salmon or trout would also work wonderfully, lending a slightly richer flavor and color to the cakes. Simply ensure you use an equivalent quantity (by weight) of cooked fish. Cook your chosen fish variety according to its specific needs, then flake it and incorporate it into the recipe as directed. The citrus flavors will beautifully complement a wide range of fish.
How to quickly and easily cook the fish to make these fish cakes
Preparing the fish for these cakes is a breeze, especially if you opt for baking, which is both hands-off and ensures even cooking. Here’s how to do it:
- Preheat your oven: Set your oven to 400°F (200°C).
- Prepare the baking sheet: Line a baking sheet with parchment paper. This prevents sticking and makes cleanup incredibly easy.
- Season the fish: Lay your fish fillets side by side on the prepared baking sheet. Drizzle them generously with good quality olive oil, then season both sides with salt and freshly ground black pepper. This simple seasoning will enhance the natural flavors of the fish without overpowering the citrus notes in the cakes.
- Bake: Bake the tilapia fillets for approximately 10 to 12 minutes. The exact time may vary depending on the thickness of your fillets. The fish is cooked when it easily flakes with a fork.
- Cool and crumble: Once cooked, allow the fish fillets to cool completely. This is a crucial step as it makes crumbling much easier and prevents the fish cakes from becoming too wet. Once cool, gently crumble the fish into small, manageable flakes, ready to be mixed into your citrus fish cakes.
You can follow this same baking method for any other type of fish you choose to substitute; just be sure to adjust the baking time as needed for the size and thickness of your specific fillets.
Pin Recipe
Citrus Fish Cakes with Broiled Fennel and Orange Salad
Ingredients
For the Broiled Fennel and Orange Salad
- 1 fennel bulb fronds removed and saved for the citrus fish cakes, cored, bulb sliced
- 2½ tbsp extra-virgin olive oil
- 2 large handfuls arugula leaves
- 2 oranges peeled and sliced (see note)
- 2 tbsp toasted almonds, walnuts, or hazelnuts, chopped
- 1 tsp freshly squeezed lemon juice
- Pinch fleur de sel or flaky sea salt
- Freshly ground black pepper
For the Citrus Fish Cakes
- 1 tsp fennel seeds
- 12 oz cooked white fish fillets (such as tilapia), crumbled
- ⅓ cup whole-wheat breadcrumbs
- ¼ cup finely chopped green olives
- ¼ cup chopped fennel fronds, basil, and mint, tightly packed
- 2 green onions, finely chopped
- Finely grated zest from half an orange
- 1 egg, lightly beaten
- 1 tbsp lemon juice
- ½ tsp crushed red pepper
- 2 tbsp extra-virgin olive oil
For the Easy Citrus Mayonnaise
- ¼ cup mayonnaise
- Finely grated zest from ½ orange and ½ lemon
- 1 tbsp freshly squeezed lemon juice
Instructions
For the Broiled Fennel and Orange Salad
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Preheat oven to broil. Spread the sliced fennel over a baking sheet lined with parchment paper. Drizzle with 1/2 tbsp (8 ml) of the extra-virgin olive oil, then sprinkle with a pinch of salt and some freshly ground black pepper. Roast for 5 to 8 minutes until the fennel is crisp-tender and lightly browned. Let cool completely.
For the Citrus Fish Cakes
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Using a mortar or a rolling pin, crush the fennel seeds. Add to a large mixing bowl, then add the crumbled cooked fish. Add the breadcrumbs, green olives, chopped herbs, green onion, orange zest, egg, lemon juice, and crushed red pepper. Mix to carefully combine the ingredients. Shape the mixture into eight 3-inch (8 cm) patties. Be careful when handling the patties because they are delicate and can break easily.
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In a large nonstick skillet set over medium-high heat, heat the olive oil. Carefully transfer the patties to the skillet and cook for 2 minutes per side, until golden and crisp. Keep warm in a low oven.
For the Easy Citrus Mayonnaise
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In a small bowl, whisk together the mayonnaise, orange zest, lemon zest, and lemon juice. Transfer to an airtight jar and refrigerate until service.
To Assemble the Salad
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Transfer the cooled, broiled fennel to a bowl. Add the arugula, orange, and nuts. Gently toss. Drizzle with the remaining 2 tbsp (30 ml) extra-virgin olive oil and lemon juice, then sprinkle with salt and pepper. Toss again to combine.
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SERVING: Serve the warm citrus fish cakes with the broiled fennel and orange salad and citrus mayo on the side.
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STORAGE: You can prepare and cook the citrus fish patties up to 2 days ahead of time and refrigerate in an airtight container. Reheat in a 300°F (150°C) oven for 8 minutes and serve with the salad.
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MAKE IT GLUTEN-FREE: Use gluten-free breadcrumbs.
Notes
How to segment oranges: First, use a very sharp paring knife to carefully cut off both the top and bottom ends of the orange. Stand the orange on one of the flat ends. Then, following the natural curve of the fruit, run your knife downwards from top to bottom, removing the skin and all of the bitter white pith, leaving the vibrant flesh entirely bare. Rotate the orange and repeat this process until all skin and pith are removed.
To collect the segments, hold the peeled orange in one hand over a bowl. Carefully run your knife alongside the membranes separating each segment, cutting inward towards the center. This will release individual, entirely bare pieces of orange. Be sure to squeeze the remaining membrane over the bowl to capture all the delicious dripping juices. You can use this collected juice in this recipe to enhance the salad dressing, or save it for your next refreshing smoothie or cocktail.
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