Baked Fish Patties

Baked Fish Patties

Flaky white fish and panko bake up golden without a drop of frying oil.

Total 50 min Makes 4 servings Calories 290/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Fish, Eggs, Wheat

These baked fish patties combine flaky white fish with breadcrumbs, egg, and a bright squeeze of lemon, then finish in the oven until golden and crisp at the edges. Lighter than their fried counterparts, they work well as a weeknight dinner with a salad or tucked into a bun as a sandwich.

Ingredients

  • 1 pound white fish fillets (such as cod or tilapia), cooked and finely flaked
  • 3/4 cup panko breadcrumbs
  • 1 egg, beaten
  • 1/4 cup mayonnaise
  • 2 tablespoons red bell pepper, finely diced
  • 2 tablespoons green onion, finely sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 lemon, cut into wedges, for serving

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper, brushing it lightly with olive oil.

  2. In a large bowl, combine the flaked fish, panko, egg, mayonnaise, bell pepper, green onion, parsley, Dijon mustard, lemon zest, lemon juice, Old Bay, salt, and pepper. Mix gently until just combined.

  3. Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.

  4. Arrange the patties on the prepared baking sheet and brush the tops with the remaining olive oil.

  5. Bake until golden brown and firm, flipping once halfway through, about 20 minutes total.

  6. Let the patties rest on the baking sheet for 3 minutes, then serve warm with lemon wedges.

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    Baked Fish Patties

    These baked fish patties combine flaky white fish with breadcrumbs, egg, and a bright squeeze of lemon, then finish in the oven until golden and crisp at the edges. Lighter than their fried counterparts, they work well as a weeknight dinner with a salad or tucked into a bun as a sandwich.

    50 min 4 servings 290 cal

    Ingredients

    • 1 pound white fish fillets (such as cod or tilapia), cooked and finely flaked
    • 3/4 cup panko breadcrumbs
    • 1 egg, beaten
    • 1/4 cup mayonnaise
    • 2 tablespoons red bell pepper, finely diced
    • 2 tablespoons green onion, finely sliced
    • 1 tablespoon fresh parsley, chopped
    • 1 teaspoon Dijon mustard
    • 1 teaspoon lemon zest
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon Old Bay seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      Preheat the oven to 425°F and line a baking sheet with parchment paper, brushing it lightly with olive oil.

    2. 2

      In a large bowl, combine the flaked fish, panko, egg, mayonnaise, bell pepper, green onion, parsley, Dijon mustard, lemon zest, lemon juice, Old Bay, salt, and pepper. Mix gently until just combined.

    3. 3

      Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.

    4. 4

      Arrange the patties on the prepared baking sheet and brush the tops with the remaining olive oil.

    5. 5

      Bake until golden brown and firm, flipping once halfway through, about 20 minutes total.

    6. 6

      Let the patties rest on the baking sheet for 3 minutes, then serve warm with lemon wedges.