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Cod Cakes with California Ripe Olive “Gremolata”

Cod Cakes with California Ripe Olive “Gremolata”
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • Cod Cakes:
  • 3 tablespoons olive oil
  • 1 pound cod fillets
  • 1 cup(1/4 lb.) Red onion, chopped
  • 2/3 cup (3 oz.) Celery, chopped
  • 3 cups Fresh bread crumbs
  • 2/3 cup California Ripe Olives, sliced
  • 1/4 cup Mayonnaise, low-fat
  • 1 Egg, beaten
  • 2 tablespoons Lemon juice
  • 1 Tablespoon Parsley, chopped
  • 1/4 teaspoon salt
  • dash Cayenne, ground Gremolata:
  • 1/2 cup California Ripe Olives, sliced
  • 1/4 cup lemon juice
  • 2 Tablespoons Parsley, minced
  • 2 Tablespoons Lemon zest, minced
  • 2 tablespoons Shallots, minced



1 Cod Cakes: Heat 1 Tablespoon oil in a large sauté pan over medium heat.

2 Place fish filets in pan and cook for 3-4 minutes on one side, then flip to cook on alternate side.

3 Add onions and celery and continue cooking for 3-4, stirring occasionally and breaking up fish into smaller chunks.

4 When onions and celery are just tender and fish is entirely opaque, remove from heat, transfer mixture to a large mixing bowl and refrigerate for about 30 minutes until cool.

5 When fish mixture is cool, transfer into the bowl of a food processor fit with the metal blade. Add 1 1/2 cups breadcrumbs, California Ripe Olives, mayonnaise, egg, lemon juice, parsley, salt and cayenne.

6 Pulse 3-5 times to until coarsely chopped and combined, but not pureed. Form into 8 (2.5 oz.) patties and coat with remaining breadcrumbs.

7 Heat remaining oil in a large non-stick sauté pan over medium. Place cod cakes in pan and fry on each side for 2-4 minutes until golden.


California Olive