Makes 6 cakes


1 lb. fresh wild caught cod

1 tsp. ghee or grass fed butter

2 organic eggs

1 small handful basil finely chopped (1-2 tbs.) – prefer organic

1 small handful flat italian parsley finely chopped – prefer organic

Juice of 1 lime

½ cup seasoned gluten free bread crumbs or for grain free – use  ¼ cup almond meal or flour + ¼ cup finely ground walnuts (use can grind them in a coffee bean grinder or food processor)

1 clove fresh garlic minced

1 small shallot finely chopped

Sea salt or Himalayan pink salt and freshly ground pepper to taste


Preheat oven to 350

Rinse and pat fish dry.  Season with a little sea or Himalayan pink salt.  Squeeze ½ lime and pour juice over fish.  Bake in oven for 15 minutes or until fish is just cooked through – do not brown.

Allow fish to cool.

Flake the fish in a medium bowl.  Beat eggs and add.   Add remaining ingredients + juice from other half of the lime.   Form into 6 patties.

Melt olive oil or coconut oil in a large heavy skillet over medium/high heat.  Place cakes in oil and brown on both sides (about 3-4 minutes per side).  Serve with sautéed greens.

Sauce Optional:

½ cup avocado oil mayonnaise (Primal Kitchen is a great brand); handful of chopped fresh dill; 1 tsp. Dijon mustard and ½ tsp. raw honey.  Mix all ingredients together for a sweet creamy mustard dill sauce.