Pacific cod and caper kebabs

by Heguiberto on January 17, 2013

Print Friendly

This is another great recipe from Ottolenghi’s Jerusalem. It uses capers! Hurrah!!! How can you go wrong with capers? Salted or brined, these tiny flower buds are alright with me. Yotam writes that caper bushes grow wild around the city of Jerusalem. They’re hardy and you can even find them growing out of cracks in the Wailing Wall (Muro das Lamentações in Portuguese). Isn’t that cool? I’d love to see that someday.

Pacific cod and caper kebabs

Pacific cod and caper kebabs

The original dish also uses quite a bit of dill too, an herb I sometimes find a bit over powering. I think it has to do with the smell of the lagoons around my home town in Brazil. The grasses that grew around those lagoons exhaled a strange dill scent and I always associate these smells with stagnant water. Alas! I think that I must have been a dog or a wolf in a past life. My sense of smell is powerful; which is good sometimes but as in this case, not too great at others. Anyway this dish is all about beautiful colors, flavors and, yes, aromas!

Pacific cod and caper kebabs

2lbs white boneless fish (I used wild pacific cod fillets)
½ cup Italian bread crumbs
½ cup panko break crumbs
1 large free range egg, beaten
5 tbsp capers in brine, rinsed and chopped
3 whole scallions, chopped fine
½ bunch fresh dill, chopped fine
Juice one large lemon
1½ tsp ground cumin
¾ tsp ground turmeric
1 tsp sea salt
1 tsp freshly ground black pepper
Canola oil for frying

Cut the fillets into 3 inch pieces, place fish in the food processor and whiz for half a minute. Using a spatula push the fish down. Whiz it again for another half minute.

Transfer to a bowl, add lemon juice and beaten egg. In a separate bowl mix Italian bread crumbs, panko, turmeric, cumin, pepper, chopped capers, scallions, dill and salt together. Incorporate bread crumb mix into to fish using a spatula. Do not over mix.

Wet your hands with a bit of canola oil. Shape fish mixture into patties. Place patties on a wax paper lined tray. Cover with plastic film and refrigerate for 30 minutes.

Add some canola oil to a non-stick skillet on medium. Fry patties for about 3 minutes on each side. Serve hot with a side of eggplant baba ghanoush.

Related Posts with Thumbnails

{ 3 comments… read them below or add one }

Lili January 17, 2013 at 9:28 am

It’s a cod month at the Hegui & Steven Casa!! These look delicious.

Beijos,
Lili
Lili recently posted..Sneak Me UpMy Profile

Heguiberto January 17, 2013 at 10:34 am

Hi Lili,
I haven’t noticed that. We have been having a cod feast lately indeed.
Cheers,
Heg

Mary@HowDoYouCook.com March 15, 2013 at 8:25 am

These look so delicious and I can’t wait to try them. I’ve been cooking everything with capers recently and I love them, so this recipe will fit right in. It’s very difficult to get good Pacific Cod around here, but I’ll see what we can substitute.
Mary@HowDoYouCook.com recently posted..Crispy Butter ChickenMy Profile

Leave a Comment

CommentLuv badge

Previous post:

Next post: