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.
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.