These Sheet Pan Fish Cakes with Vegetables, Israeli couscous, and Carrot Top Pesto are a healthy and delicious meal that is perfect for a light weekend or weeknight dinner. Great to meal prep and have for lunch throughout the week. Perfect recipe to celebrate all the fresh flavours of Spring | imagelicious.com #sheetpanmeal #fishcakes #easter
2tablespoonsolive oil(or more, see notes in the post)
1tablespoonwater(see notes in the post)
salt and pepper to taste
Instructions
Preheat the oven to 425F.
Make Fish Cakes
Combine all the ingredients for the fish cakes in a food processor and process until a semi-smooth mixture forms. Don't make it into a complete paste.
Note: make sure to squeeze the fish out a bit. Add extra breadcrumbs if you prefer firmer texture and don't want the juices from the fish cakes to run.
Make Sheet Pan Fish Cakes with Vegetables
Cut the bottom woody ends off asparagus.
Cut the tops from the young carrots, leaving half an inch of greens on the carrots. Save the carrot tops for the pesto. Cut the bigger carrots in half lengthwise.
Brush one tablespoon of oil onto a half sheet pan (18x13-inch)
Add asparagus and carrots to the sheet pan, drizzle the remaining tablespoon of olive oil over the vegetables, season with salt and pepper to taste and mix.
Arrange the vegetables near the edges of the sheet pan, leaving the centre for the fish cakes.
Form four even fish cakes and place them in the centre of the prepared sheet pan. Spray the fish cakes with a bit of cooking spray (optional).
Bake in the oven for 30 minutes or until the fish cakes are fully cooked and reached. I prefer 160F.
Note, if you prefer your asparagus to be crunchy, then start cooking without asparagus in the pan and add it to the sheet pan after 15 minutes, so that it only roasts for the remaining 15 minutes.
Oven Baked Israeli Couscous
Add dry Israeli couscous to a small shallow roasting pan (1 litre capacity). Pour boiling stock over the couscous.
Bake for 15 minutes. All liquid should disappear.
Once done, fluff with a fork.
Carrot Top Pesto
Add the tops from the bunch of carrots to a small food processor, add the rest of the ingredients and pulse until the desired consistency.
Note, you may want to add more oil or more water to make the pesto thinner if you'd like.
Video
Notes
Make sure to read all the notes in the actual post where I discuss pesto, fish cakes, and couscous