Recipes
Za'atar Spiced Fish Cakes in Tomato Sauce
Serves 4
| Prep Time: 15 mins
| Cook Time: 40 mins
| Total Time: 55 mins
You may need: Zaatar
Discover The Recipe
Middle Eastern cuisine has produced many globally renowned classics such as hummus, falafel, tabbouleh, and pita bread. Inspired by Arabic, Israeli, North African and Mediterranean culture and remixed by centuries of war and trading, Middle Eastern cooking is well known for its simple, fresh, and savory ingredients, olive oils and pungent spices. One of the most popular spice blends is Za'atar which is made from a blend of herbs that embody the essence of Middle Eastern cooking. Our proprietary Za’atar blend hews close to tradition, striking a balance with thyme, sumac, oregano, marjoram and sesame seed. The Sumac berry is the tart magic that ties together this blend, making you want to sprinkle it on everything.
Our chefs developed this sublime recipe for Za’atar Spiced Fish Cakes in Tomato Sauce that features moist fish cakes simmered in a rich and vibrant tomato sauce. Humble Cod filets are transformed into something spectacular when seasoned with the earthy, tangy and nutty flavors of Za’atar. Fresh herbs like mint and parsley also add a refreshing touch that brightens up the dish. Each fish cake is beautifully seared then nestled in a hearty tomato sauce and simmered until fully cooked. The mild and delicate flavor of the cod makes it a perfect choice for this recipe, however you can use any other white fish of your choice. For a plant-based version, substitute the fish with your favorite “fishless” ingredients or roasted veggies.
Ingredients
Fish Cakes
1.5 lb cod or other flaky white fish like Tilapia, Pollock or canned albacore Tuna (roughly chopped)
3 cloves garlic (minced)
½ Tbsp Piquant Post Za’atar
1 tsp salt
¼ tsp black pepper
Handful of parsley (chopped)
Handful of mint (chopped)
¼ cup breadcrumbs
1 egg (whisked)
2 Tbsp oil (for frying)
Tomato Sauce
1 Tbsp butter (or Ghee clarified butter)
½ medium onion (diced)
½ Tbsp Piquant Post Za’atar
¼ tsp red pepper flakes (optional)
1 clove garlic (minced)
1 ½ cups low sodium chicken broth
1 lemon (juiced)
1 14 oz can of chopped tomatoes (diced or crushed tomatoes work well too)
1 Tbsp brown sugar
1 tsp salt
¼ tsp black pepper
Chopped mint and chopped parsley (for garnish)
To serve: cooked Basmati rice
Notes
Za’atar is a Middle Eastern herb blend that adds a bright and nutty undertone to this recipe. It livens up simple fish cakes and adds an appetizing savoriness to the rich tomato sauce.
This recipe is also perfect for meal prepping since it holds up well when reheated and the tomato sauce develops more flavor. Be sure to consume them within 3 days of cooking.
Instructions
Begin making fish cakes by adding chopped fish, garlic, Piquant Post Za’atar, salt, black pepper, parsley, mint and breadcrumbs to a food processor and pulse until combined and the fish has broken down into flakes (don’t overprocess into paste). With a spatula, scrape sides of the food processor, add the whisked egg then pulse the mixture an additional 3-5 times to mix.
Next, use a ¼ cup measuring cup to measure each individual fish cake then form into small patties with your hands. Repeat until fish cake mixture is finished and you have about 8-10 patties. Set the fish cakes aside in the refrigerator to firm up while you prepare the tomato sauce.
In a medium-sized pot, melt butter over Med heat then add chopped onions. Sauté until translucent for about 2 minutes. Sprinkle in Piquant Post Za’atar, red pepper flakes and minced garlic then stir for 1 minute. Slowly pour in the chicken broth, lemon juice, chopped tomatoes, brown sugar, salt and black pepper then stir well to combine. Allow the tomato sauce to simmer over Med-Low heat uncovered for 15 minutes.
In a separate non-stick frying pan or skillet, heat 2 Tbsp of oil over Medium heat to fry the fish cakes. Gently place the fish cakes in a single layer in the frying pan and cook for 5 minutes on each side until nicely browned. When all of the fish cakes are finished cooking, carefully place them in the tomato sauce. Cover and let simmer over Low heat for an additional 10 minutes. Turn off the heat and garnish with chopped mint and chopped parsley.
Alternatives & Substitutions
Za’atar Spiced Fish Cakes in Tomato Broth is an impressive dish of perfectly spiced fish cakes simmered in a fragrant tomato sauce. You can use any white, flaky fish for this recipe or even canned tuna. Be sure to avoid any oily fish like sardines or herring which tend to have a potent “fishy” flavor and smell.
Aleppo Pepper is a Middle Eastern chili pepper with a mild, fruity kick. However you can substitute with red pepper flakes or cayenne pepper if you desire a bit more heat.
Here is a recipe for plant-based fish cakes that you can substitute if you prefer a meat-free version of this recipe. You can also try store bought “Fishless Fish Cakes” if you are pressed for time. Be sure to use vegetable stock in place of chicken stock. We recommend one that is low sodium.
Interested in more plant-based recipes using Za’atar blend? Try Roasted Squash with Farro Fattoush – our take on a Lebanese farmer’s salad, or our Lebanese Stuffed Zucchini.
Also check out our recipes for Za’atar Roasted Salmon with Couscous & Yogurt and Za’atar Roasted Chicken for more Middle Eastern flair.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Za'atar Spiced Fish Cakes in Tomato Sauce
Ingredients
Fish Cakes
1.5 lb cod or other flaky white fish like Tilapia, Pollock or canned albacore Tuna (roughly chopped)
3 cloves garlic (minced)
½ Tbsp Piquant Post Za’atar
1 tsp salt
¼ tsp black pepper
Handful of parsley (chopped)
Handful of mint (chopped)
¼ cup breadcrumbs
1 egg (whisked)
2 Tbsp oil (for frying)
Tomato Sauce
1 Tbsp butter (or Ghee clarified butter)
½ medium onion (diced)
½ Tbsp Piquant Post Za’atar
¼ tsp red pepper flakes (optional)
1 clove garlic (minced)
1 ½ cups low sodium chicken broth
1 lemon (juiced)
1 14 oz can of chopped tomatoes (diced or crushed tomatoes work well too)
1 Tbsp brown sugar
1 tsp salt
¼ tsp black pepper
Chopped mint and chopped parsley (for garnish)
To serve: cooked Basmati rice
Instructions
Begin making fish cakes by adding chopped fish, garlic, Piquant Post Za’atar, salt, black pepper, parsley, mint and breadcrumbs to a food processor and pulse until combined and the fish has broken down into flakes (don’t overprocess into paste). With a spatula, scrape sides of the food processor, add the whisked egg then pulse the mixture an additional 3-5 times to mix.
Next, use a ¼ cup measuring cup to measure each individual fish cake then form into small patties with your hands. Repeat until fish cake mixture is finished and you have about 8-10 patties. Set the fish cakes aside in the refrigerator to firm up while you prepare the tomato sauce.
In a medium-sized pot, melt butter over Med heat then add chopped onions. Sauté until translucent for about 2 minutes. Sprinkle in Piquant Post Za’atar, red pepper flakes and minced garlic then stir for 1 minute. Slowly pour in the chicken broth, lemon juice, chopped tomatoes, brown sugar, salt and black pepper then stir well to combine. Allow the tomato sauce to simmer over Med-Low heat uncovered for 15 minutes.
In a separate non-stick frying pan or skillet, heat 2 Tbsp of oil over Medium heat to fry the fish cakes. Gently place the fish cakes in a single layer in the frying pan and cook for 5 minutes on each side until nicely browned. When all of the fish cakes are finished cooking, carefully place them in the tomato sauce. Cover and let simmer over Low heat for an additional 10 minutes. Turn off the heat and garnish with chopped mint and chopped parsley.
Notes
Za’atar is a Middle Eastern herb blend that adds a bright and nutty undertone to this recipe. It livens up simple fish cakes and adds an appetizing savoriness to the rich tomato sauce.
This recipe is also perfect for meal prepping since it holds up well when reheated and the tomato sauce develops more flavor. Be sure to consume them within 3 days of cooking.
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