For the dough
500 g of cod fillets, skinless and boneless
2 tablespoons of chopped onion
2 tablespoons of lemon juice
2 eggs
4 sprigs of parsley or dill
2 tablespoons of olive oil
a pinch of salt to taste
For the sauce
5 medium tomatoes, ripe (600 g)
2 tablespoons of olive oil
a pinch of salt to taste
For decorating (optional)
Parsley leaves
Dill sprigs
For the dough
500 g of cod fillets, skinless and boneless
2 tablespoons of chopped onion
2 tablespoons of lemon juice
2 eggs
4 sprigs of parsley or dill
2 tablespoons of olive oil
a pinch of salt to taste
For the sauce
5 medium tomatoes, ripe (600 g)
2 tablespoons of olive oil
a pinch of salt to taste
For decorating (optional)
Parsley leaves
Dill sprigs
Prepare the dough: in a processor, combine the cod, onion, lemon juice, eggs, parsley or dill, 1 tablespoon of olive oil, and salt
Beat until well mixed
Mix well
Grease six mini muffin tins with the remaining olive oil
Distribute the fish mixture into the prepared muffin tins and place them in a round refractory dish
Bake in the microwave at high power for 3 minutes, or until the cakes are cooked through but still slightly moist in the center
Let cool and then unmold
Prepare the sauce: in a processor or blender, blend all the ingredients
Check the seasoning
Distribute the sauce over six individual plates and top with the warm fish cakes
If desired, drizzle with a little olive oil and garnish with parsley or dill leaves
Approximately 138 calories per serving
