Recipe by Rosa Basile-Marrello

Quick and easy fish bites are great as an appetizer or for a main course! Pair them with this homemade garlic-lemon aioli sauce.

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Cod Fish Bites

Servings

Ingredients

Pacific Cod Prep

• 2 lbs Pacific Cod (substitute with our selection of seafood: Wild Sockeye salmon, rockfish, or shrimp all available at dressed by an Olive)
• 1 cup panko bread crumbs (substitute with regular bread crumbs)
• 2 farm fresh eggs (available at dressed by an Olive)
• 2 garlic cloves minced
• 1/4 cup green onion thinly sliced
• 1 tbsp lemon juice freshly squeezed
• 1/2 tsp Saltwest Lemon Dill Sea Salt coarse (available at dressed by an Olive)
• 1/4 tsp Splendor Garden Black Pepper (available at dressed by an Olive)
• 3 to 4 tbsp Lemon Infused Olive Oil (available at dressed bt an Olive)

Cooking Oil

• 1/2 to 1 cup Extra Virgin Olive Oil We recommend a medium-robust oil like our Coratina (available at dressed by an Olive)

Servings Ingredients Pacific Cod Prep 2 lbs Pacific Cod (substitute with our selection of seafood: Wild Sockeye salmon, rockfish, or shrimp all available at dressed by an Olive) 1 cup panko bread crumbs (substitute with regular bread crumbs) 2 farm fresh eggs (available at dressed by an Olive) 2 garlic cloves minced 1/4 cup green onion thinly sliced 1 tbsp lemon juice freshly squeezed 1/2 tsp Saltwest Lemon Dill Sea Salt coarse (available at dressed by an Olive) 1/4 tsp Splendor Garden Black Pepper (available at dressed by an Olive) 3 to 4 tbsp Lemon Infused Olive Oil (available at dressed bt an Olive) Cooking Oil 1/2 to 1 cup Extra Virgin Olive Oil We recommend a medium-robust oil like our Coratina (available at dressed by an Olive)

Instructions

Cod/Seafood Prep

1. Cut the cod into chunks.
2. Heat up a sauce pan, add the extra virgin olive oil, and then add the cod.
3. Cook cod until done (appx. 10 minutes) and stirring as the cod cooks.
4. Spread the cooked cod onto a baking sheet and allow the fish to cool.
5. Note: If you're using shrimp, blend the shrimp in the food processor first. Clean the processor and use it for the aioli mixture.
6. Cook the blended shrimp in a sauce pan with 4-5 tbsp of extra virgin olive oil.
7. Cook the shrimp for 3-4 minutes until the shrimp becomes light orange in colour. Spread the shrimp onto a baking sheet to cool.

Breading Prep

1. Place all of the Pacific Cod Prep ingredients into a large mixing bowl: panko bread crumbs, farm fresh eggs, minced garlic cloves, thinly sliced green onion, freshly squeezed lemon juice, Saltwest Lemon Dill Sea Salt, Splendor Garden black pepper, and Lemon Infused Olive Oil. Note: You want the mixture to bind well together. Add more bread crumbs if necessary.
2. Mix the ingredients with a fork and break apart the fish until evenly combined.
3. Portion the mixture into small bite-sized cakes (appx. 1oz) Note: Feel free to use an ice cream scooper to make your mixture consistent. 1oz = small-sized cakes 2oz = dinner-sized cakes Tip: Line the scooper with a little oil to prevent the mixture from sticking.
4. Coat the bottom of a large skillet that has been warmed with extra virgin olive oil (we recommend our Coratina).
5. Cook the cod cakes for 3 minutes, making sure to flip over after 1.5 minutes. Cook until golden brown. Tip: Heat the pan/skillet first. Carefully wave your hand over it to feel the heat and then add your extra virgin olive oil.
6. Alternatives: Oven: Bake cod cakes for 400°F for 15 minutes on a baking sheet lined with parchment paper. Flip over after 7-8 minutes. Air Fryer: Use the same oven settings.