Pan-Fried Fish Cakes and Romesco Sauce with Greens and Quick Pickled Veggies

Pan-Fried Fish Cakes and Romesco Sauce with Greens and Quick Pickled Veggies
Photo by Kelley Jordan

Fish cakes and Romesco sauce is a winning combination. We’ve simplified this Catalan sauce, which typically includes roasted tomatoes, by swapping in sun-dried tomatoes. Tart, quick-pickled cucumbers and shallots add brightness and crunch.

Pan-Fried Fish Cakes and Romesco Sauce with Greens and Quick Pickled Veggies | Sitka Salmon Shares

Prep time: 30 min
Total time: 45 min
Serves: 2


  • Kosher salt
  • 1 medium Yukon gold potato (about 6 ounces), peeled and cut into 1-inch pieces
  • 8 to 12 ounces white fish, such as cod, lingcod, or rockfish
  • 1 small shallot, thinly sliced
  • 1 small mini cucumber, thinly sliced
  • ½ teaspoon salt, plus more for seasoning
  • ½ teaspoon sugar
  • 2 tablespoons red wine vinegar
  • ¼ cup roasted red pepper
  • 2 sun-dried tomatoes in oil
  • 1 small garlic clove, smashed
  • 1 tablespoon roasted almonds
  • 5 tablespoons olive oil, plus more for sautéing
  • Freshly ground pepper
  • ½ cup panko breadcrumbs
  • 2 tablespoons beaten egg (use whole egg if doubling)
  • 2 ½ ounces baby spinach, kale, or mixed salad greens


  1. Bring a medium saucepan of salted water to a boil. Add potatoes and cook until tender, 6 to 8 minutes. Add the fish and simmer just until cooked through, 4 to 5 minutes. Drain, shaking off excess water and transfer to a bowl to cool slightly.
  2. Meanwhile, in a salad bowl, combine sliced shallots, cucumber, ½ teaspoon each salt and sugar and 1 tablespoon of the vinegar. Let sit, stirring occasionally until ready to serve.
  3. In a mini chopper or blender, combine the roasted pepper, sun-dried tomatoes, garlic, almonds, and remaining 1 tablespoon vinegar. Process until finely chopped. With the machine running, add 4 tablespoons of the oil and process until smooth. Season with salt and pepper.
  4. Coarsely mash the fish and potatoes and season to taste with salt and pepper. Add the 2 tablespoons beaten egg and 2 tablespoons of the panko and stir. Let sit 5 minutes for the mixture to set, then form into 4 (4-inch) cakes and coat with remaining panko.
  5. Heat a thin layer of oil in a medium skillet over medium-high heat until shimmering. Add the fish cakes and cook, turning once until golden brown and cooked through, 3 to 4 minutes per side.
  6. Add the remaining 1 tablespoon oil to the shallots and cucumbers and fold in the greens. Serve fish cakes with salad and Romesco sauce alongside.

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Pro Tips

Pair it Up

Pair it Up

Complement the romesco sauce with an Italian red wine from Tuscany or Liguria. Seek one that is super fresh with only a hint of oak.

Level it Up

Level it Up

To add even more depth of flavor to the romesco sauce, stir in 1 teaspoon of smoked paprika or swap out the roasted almonds for smoked almonds.

Change it Up

Change it Up

For a hearty next-day breakfast, sauté crumbled fish cakes with caramelized onions and top with crispy sunny side-up eggs fried in olive oil. Romesco sauce is a must!

Lighten it Up

Lighten it Up

If you prefer not to pan fry, brush or spray the fish cakes with oil and broil until golden on both sides.


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Pan-Fried Fish Cakes and Romesco Sauce with Greens and Quick Pickled Veggies Recipe | Sitka Salmon Shares

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