Pollock Fish Cakes with Saffron Aioli and Za’atar Roasted Squash and Zucchini combine flavors, textures, and colors for a delightful culinary experience.The main component, the pollock fish cakes, are crafted from tender, flaky pollock fillets that are first poached. These fillets are then flaked and combined with finely chopped onion, fresh parsley, Dijon mustard, and a blend of seasonings, including paprika and garlic powder. Adding a beaten egg and flour ensures the mixture binds well, forming patties that are then coated in breadcrumbs for an added crunch. The aromatic herbs and spices complement pollock’s delicate taste, creating a savory bite with each mouthful. The fish cakes are pan-fried in olive oil until golden brown and crispy on the outside while remaining moist and flavorful on the inside.
Accompanying the fish cakes is a luxurious saffron aioli. This aioli starts with an egg yolk base, into which minced garlic and lemon juice are whisked. The star of this aioli is the saffron, which is steeped in warm water to release its vibrant color and unique flavor. The saffron-infused water is then blended into the aioli with the extra virgin olive oil, creating a smooth, creamy sauce with a beautiful golden hue. The saffron aioli adds a rich, tangy, and slightly sweet note to the dish, enhancing the flavors of the fish cakes.
On the side, Za’atar Roasted Squash and Zucchini provide a delightful contrast. The yellow squash and zucchini are cut into half-moons, tossed with extra virgin olive oil, za’atar seasoning, salt, and ground black pepper, and then roasted to perfection. Za’atar, a Middle Eastern spice blend, infuses the vegetables with a tangy, nutty flavor, while the roasting process brings out their natural sweetness and adds a slight caramelization. Combining the tender squash and zucchini with the crunchy fish cakes and creamy aioli is a textural delight.
Caramelized lemon slices are included to add a touch of brightness and a hint of sweetness. These lemon slices are cooked with a sprinkle of sugar until they are golden and slightly crisp. They provide a beautiful garnish and a burst of citrus flavor that complements the richness of the aioli and the savory fish cakes.
This dish is a treat for the taste buds and visually stunning. The golden-brown fish cakes, vibrant yellow saffron aioli, colorful roasted vegetables, and caramelized lemon slices make for a beautiful presentation. Garnishing with fresh parsley adds a touch of green, completing the dish’s aesthetic appeal. Seeing this beautifully plated dish will surely excite your senses before you even take a bite.
Perfect for a sophisticated dinner party or a special family meal, Pollock Fish Cakes with Saffron Aioli and Za’atar Roasted Squash and Zucchini is a versatile dish that will impress. The balance of flavors, from the mild and flaky pollock to the aromatic and tangy za’atar vegetables, and the luxurious saffron aioli, creates a harmonious and memorable dining experience. Whether you’re hosting a formal dinner or a casual family gathering, this dish will inspire your culinary creativity.
Pollock Fish Cakes with Saffron Aioli and Za’atar Roasted Squash and Zucchini
4
servings30
minutes30
minutes1
hourPollock Fish Cakes with Saffron Aioli and Za’atar Roasted Squash and Zucchini is a delightful blend of crispy, savory fish cakes paired with a luxurious, golden saffron aioli. This indulgent aioli, along with the tangy, roasted squash and zucchini seasoned with za’atar, creates a dish that is both visually appealing and rich in flavor.
Ingredients
- For the Pollock Fish Cakes
1 pound pollock fillets
1/2 small onion, finely chopped
1/4 cup parsley, freshly chopped
1 tablespoon Dijon mustard
1 egg, beaten
1/2 cup flour
1 cup breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
to taste, salt and ground black pepper
for frying, olive oil
- For the Saffron Aioli
1 separated egg yolk
1 clove of garlic, minced
1 tablespoon lemon juice
1 tablespoon warm water
1/2 teaspoon saffron threads
1/2 cup extra virgin olive oil
to taste, salt and ground black pepper
- For the Za’atar Roasted Squash and Zucchini
2 large yellow squash, cut into half moons
2 large zucchini, cut into half moons
2 tablespoons extra virgin olive oil
1 tablespoon za’atar seasoning
to taste, salt and ground black pepper
Directions
- Prepare the Saffron Aioli:
Combine the saffron threads and warm water. Let them steep for 5 minutes. In a separate bowl, whisk together the egg yolk, minced garlic, and lemon juice until well combined. Slowly add the extra virgin olive oil in a steady stream, whisking constantly until the mixture emulsifies and thickens into a smooth aioli. Stir in the saffron threads and infused water. Season with salt and ground black pepper to taste. Cover and refrigerate until ready to use. - Prepare the Za’atar Roasted Squash and Zucchini:
Preheat the oven to 400°F (200°C). Toss the yellow squash and zucchini with extra virgin olive oil, za’atar seasoning, salt, and ground black pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes or until the vegetables are tender and slightly caramelized. - Prepare the Pollock Fish Cakes:
Poach the pollock fillets in simmering water for 5-7 minutes until cooked through. Drain and let cool slightly, then flake the fish with a fork.
Combine the flaked pollock, finely chopped onion, freshly chopped parsley, Dijon mustard, beaten egg, flour, paprika, garlic powder, salt, and ground black pepper. Mix well until the mixture holds together. Form the mixture into small patties and coat them with breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry the fish cakes in batches for about 3-4 minutes per side, until golden brown and crispy. Remove and drain on paper towels. - Assemble the Dish:
Place a pollock fish cake on a plate. Arrange the za’atar roasted squash and zucchini alongside the fish cake. Serve with a generous drizzle of saffron aioli and a caramelized lemon. Garnish with fresh parsley if desired.
Recipe Video
Notes
- To Prepare Caramelized Lemon Slices: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Sprinkle sugar evenly over the lemon slices. Place the lemon slices in the skillet and cook for about 2-3 minutes per side, or until they are caramelized and golden brown. Remove and set aside.