Spiced Fish Cakes & Caper Yogurt

over Sautéed Green Beans & Corn

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 480 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
06 Smart Points

A nod to New England (a region known for its varied, delicious uses of local seafood), these hearty pollock cakes are loaded with potato flakes, zippy spices, and smooth dijon mustard, then pan-seared to achieve the delightfully soft interior and crispy exterior for which they’re prized.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the green beans into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Remove any husks and silks from the corn; cut the kernels off the cobs. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the chopped garlic, corn kernels, and diced pepper. Roughly chop the capers.

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared corn-pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Make the caper yogurt:
3 Make the caper yogurt:

While the vegetables cook, in a bowl, combine the yogurt, chopped capers, and 1 tablespoon of water. Season with salt and pepper.

Sear & flake the fish:
4 Sear & flake the fish:

Pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 1 to 2 minutes per side, or until lightly browned (the fish will not be cooked through yet). Transfer to a large bowl. When cool enough to handle, using two forks, flake the seared fish into small pieces. Wipe out the pan.

Make the fish cakes & serve your dish:
5 Make the fish cakes & serve your dish:

To the bowl of flaked fish, add the egg, potato flakes, garlic paste, mustard, and up to half the spice blend (you will have extra); season with salt and pepper. Gently mix to combine. Form the mixture into four 3/4-inch-thick cakes. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Carefully add the fish cakes and cook 3 to 4 minutes per side, or until browned and cooked through. Serve the cooked fish cakes over the cooked vegetables. Top with the caper yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the green beans into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Remove any husks and silks from the corn; cut the kernels off the cobs. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the chopped garlic, corn kernels, and diced pepper. Roughly chop the capers.

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared corn-pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the vegetables:
Make the caper yogurt:
3 Make the caper yogurt:

While the vegetables cook, in a bowl, combine the yogurt, chopped capers, and 1 tablespoon of water. Season with salt and pepper.

4 Sear & flake the fish:

Pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 1 to 2 minutes per side, or until lightly browned (the fish will not be cooked through yet). Transfer to a large bowl. When cool enough to handle, using two forks, flake the seared fish into small pieces. Wipe out the pan.

Sear & flake the fish:
Make the fish cakes & serve your dish:
5 Make the fish cakes & serve your dish:

To the bowl of flaked fish, add the egg, potato flakes, garlic paste, mustard, and up to half the spice blend (you will have extra); season with salt and pepper. Gently mix to combine. Form the mixture into four 3/4-inch-thick cakes. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Carefully add the fish cakes and cook 3 to 4 minutes per side, or until browned and cooked through. Serve the cooked fish cakes over the cooked vegetables. Top with the caper yogurt. Enjoy!