Ingredients
1 pkg (290 g) frozen, PC Melt in the Middle Sustainably Sourced Cod Fish Cakes
1 cup (250 mL) sugar snap peas, trimmed and halved diagonally
2/3 cup (150 mL) frozen small sweet peas
2 tbsp (25 mL) extra virgin olive oil
2 tsp (10 mL) grated lemon zest
1 tbsp (15 mL) fresh lemon juice
1/4 tsp (1 mL) salt
.5 mL black pepper, freshly ground
2 radishes, thinly sliced
1 tbsp (15 mL) fresh mint, thinly sliced
Preparation
Preheat oven to 400°F (200°C). Place frozen fish cakes on baking sheet. Bake 30 to 32 minutes. Let stand 2 minutes before serving.
Meanwhile, bring small saucepan of water to a boil. Add snap peas and sweet peas; bring to a simmer and cook 2 to 3 minutes. Drain and run under cold water until chilled; set aside.
Whisk together oil, lemon zest, lemon juice, salt and pepper in large bowl. Add snap peas, sweet peas, radishes and mint; toss gently to coat. Serve with fish cakes.
Chef’s tip: Use a paring knife to snip the ends and pull off the tough strings that run along both sides of the sugar snap pea pods.
