Grilled Cod with Cassava Cake and Cilantro-Lime Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels fancy enough for guests. Fresh cod is wonderfully lean and packed with omega 3 fatty acids that are great for heart health, while the crispy cassava cake adds an earthy, satisfying base that most people haven't tried before. The cilantro lime butter is where the magic happens, bringing brightness and richness to every bite. It's actually simpler than it sounds, and you probably have most of these ingredients on hand already. Give it a try and I promise you'll be making it again soon.
Ella x
Ingredients
- 4fresh cod fillets(6 oz each, patted dry)
- ¾ kgcassava root(peeled and grated)
- ½yellow onion(finely minced)
- 177 mlfresh cilantro(chopped, divided)
- 2lime(zest and juice separated)
- 6 tablespoonsbutter(softened)
- 4 tablespoonsolive oil
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 3garlic cloves(minced)
- 1egg(beaten)
- 1 teaspoonfresh thyme
Detail level
Instructions
- 1
Prepare the cassava mixture by combining grated cassava, minced onion, half of the cilantro, lime zest, minced garlic, beaten egg, and 0.75 teaspoon salt in a bowl. Mix until well combined and the texture resembles wet sand.
Tip: Squeeze excess moisture from the grated cassava with a clean kitchen towel before mixing to prevent the cakes from being soggy.
- 2
Form the cassava mixture into 4 patties, about 1/2-inch thick and 3 inches in diameter. Place on a parchment-lined baking sheet and refrigerate for 15 minutes.
Tip: Chilling the patties helps them hold together better during cooking.
- 3
While cassava chills, prepare the cilantro-lime butter by creaming together softened butter, remaining cilantro, lime juice, and a pinch of salt until fully incorporated. Set aside.
Tip: Make this butter ahead of time and store in the refrigerator for up to 3 days.
- 4
Season the cod fillets generously on both sides with sea salt, black pepper, and fresh thyme. Let rest at room temperature for 10 minutes.
Tip: Allowing the fish to come to room temperature ensures even cooking throughout.
- 5
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the cassava patties and cook for 4-5 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.
Tip: Don't move the cassava cakes too early; let them develop a golden crust before flipping.
- 6
In the same skillet, add remaining 2 tablespoons of olive oil and bring to medium-high heat. Once hot, place cod fillets skin-side down and cook for 4 minutes without moving them. Flip gently and cook for another 3-4 minutes until the flesh is opaque and flakes easily.
Tip: Resist the urge to move the fish early; this creates a flavorful, crispy exterior.
- 7
Divide the cassava cakes among four plates. Top each with a cod fillet and place a generous dollop of cilantro-lime butter on the hot fish, allowing it to melt slightly.
Tip: Serve immediately while the cassava cakes are still warm and crispy.
- 8
Garnish with additional fresh cilantro and lime wedges. Serve immediately.
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