There are two things that I adore about this dill fish cakes with creamy lemon sauce recipe. First, it is easy. Second, the sauce is delicious and pairs perfectly with the fish cakes.
This recipe is easy, in my opinion, because all you have to do is combine everything in a food processor and pulse. Then form into cakes and sear in a hot skillet. You can make the sauce while the fish cooks, or before you start with the fish. Either way, there is not much to it.
I love creamy sauces with fish, and fish cakes are perfect for creamy sauces because they scream “dip me please.” The creamy sauce is made with even more fresh dill in it, perfect for using up a surplus of fresh dill. It also has lemon for brightness and Dijon for savoriness.
I serve the fish cakes over top of a bed of greens, then drizzle with sauce like a dressing, almost like a salad. Again, there is no prep needed here if you use a box of pre-washed spinach, arugula, or spring mix making it super easy and weeknight friendly. You can also opt to serve it with a side of steamed or roasted vegetables, and dip your fish cakes and your veggies in the delicious sauce. It is up to you!
Tips and Tricks for the Dill Fish Cakes with Creamy Lemon Sauce recipe:
- Type of fish: I have always used trout in this recipe but I’m positive that it will work with any other fish you want to use. Let me know what you try and like!
- Pulse the food processor: I find that pulsing the food processor is better than letting it run because it is not going to take long for the fish cake mixture to come together.
- Garlic in Lemon juice: This extra step helps to “cook” or mellow the raw garlic flavor. I highly recommend it.
- Mayo and Yogurt: I like to use both mayo and Greek yogurt for the creamy texture in my sauce. Mayo adds richness while yogurt provides light body and tang. You can use all of one or the other in a pinch.
- Salad or Dipping: Serve with greens to make a salad, or serve with steamed or roasted veggies to dip along side your cakes. If you only make fish cakes and sauce with no veggies, there will be too much sauce.
- ¾ lb skinless trout fillets (or fish of choice), cut into 2 inch pieces
- 2 garlic cloves, coarsely chopped
- 2 TBS minced dill
- 1 TBS mayo
- 2 tsp Dijon mustard
- ¼ tsp each: salt, black pepper, cumin, sumac, onion powder and garlic powder
- ½ cup panko breadcrumbs
- Olive oil, for the skillet
- 1 garlic clove, minced
- Juice of half a large lemon (about 2 TBS)
- 3 TBS mayo
- 3 TBS fresh minced dill
- 2 TBS nonfat Greek yogurt
- 1 TBS Dijon
- ¼ tsp each: salt and fine black pepper
- 3 cups greens, such as spring mix, arugula or spinach, or steam/roasted veggies of choice
- Combine the fish, garlic, dill, mayo, Dijon, salt, pepper, cumin, sumac, onion powder and garlic powder in the food processor and pulse until it is coarsely chopped and combined (some ½ inch pieces are fine). Add the panko and pulse 1-2 more times to mix in the panko.
- Form the fish mixture into 8 patties. Cook in a hot skillet with oil until golden brown on both sides and cooked through.
- Meanwhile, combine the garlic and lemon juice in bowl for the sauce. Let rest for 5-10 minutes to mellow the garlic. Whisk in the remaining ingredients (mayo, dill, Greek yogurt, Dijon, salt and pepper) until smooth.
- Serve the fish cakes over a bed of greens with the sauce, or serve along side roasted or steamed veggies for dipping in the sauce.
