For those who grumble when they see the fish, for those who eat it out of obligation and for those who love it in every possible way, I bring a simple and effective option, an easy fish cake, full of flavor, with a smooth texture and fluffy.

And it is that, as I was saying, this eating fish is sometimes difficult, I must say that I love it and since I have always lived in coastal populations, it has been part of my diet and that of my family since I have used of reason.

In the Mediterranean area, we usually consume fresh, small fish, it is a deeply rooted custom to buy it in the market, but also in the various local fish markets in the late afternoon when ships arrive at port.

Fresh local fish needs few decorations, grilled, steamed, fried, baked, there are a thousand ways to prepare it without having to elaborate it too much so that the fish itself is the protagonist.


This easy fish cake is a good alternative for those who tire of it easily.


The recipe that I bring you today is the opposite, it is a fish-based preparation that everyone likes a lot, that's why I started by saying that it is for those who grumble when it comes to eating fish.

It is a fish cake, I have prepared it with hake, but you can do it with any other white fish, monkfish, for example.

To make this dish it is not necessary to buy fresh fish you can use frozen fish that is of good quality, this way it can be easier for you to have it ready when you feel like doing it.

If, like me, you live somewhere on the coast and you have easy access to fresh fish at a good price, perfect, but I am telling you that it is not so important, you will have to crumble it and mix it with the rest of the ingredients, so the important thing is its flavor and not so much its texture.


This recipe can be made with frozen fish, but try to be of good quality.


If you use frozen fish, keep in mind to defrost it correctly in the upper part of the refrigerator, try not to leave it on the kitchen bench, to avoid the growth of microorganisms.

It is also important that defrosting be progressive to avoid changes in the texture and flavor of the fish.

Make sure you buy a quality frozen fish, if it was frozen correctly at the time of capture or after fishing and remains cold chain, when you go to defrost it, if you do it properly, the texture and flavor will remain .

So it pays to spend a little more and buy a good product where the entire process from catch / fish, freeze and hold to sale has been respected.


fish cake


If I had to define the fish cake with a single adjective, I would say that it is soft, and that it melts in your mouth, when you eat it you don't even notice, it is light and it feels great.

For the fish cake to come out well, there is something fundamental, the type of cooking, the fish cake is always cooked in a water bath, it is an indirect convection cooking method.

The heat emitted by the convection oven reaches the food indirectly, that is, it heats the container and the water in the water bath and indirectly cooks the food, in this case the cake.


The fish cake is so soft because it is cooked in a bain-marie, this technique prevents it from drying out.


The advantage of this method is that the cake is juicy, does not dry out and also does not form air bubbles inside.

So that the surface of the cake does not roast either, it is convenient to cover it with an aluminum foil, which does not touch the dough, it is only to avoid browning and maintain the light color.

This fish cake can be served in many ways, I presented it with a cream of zucchini and spinach, avocado and tomato, but the classic thing is to serve it with mayonnaise or pink sauce.

It can be accompanied by cooked prawns or prawns, it can be taken with a salad or with sautéed asparagus.

To prepare it, very few ingredients are necessary: ​​fish, chives, leeks, eggs, tomato sauce and cream (optional), as well as salt and pepper to taste.


Fish and eggs are the two main ingredients of this recipe, it does not contain flour or starches.


You can imagine the preparation, it is very simple, you have to cook the fish, remove the skin and bones and crumble it, you have to fry the chives and the leek cut in brunoise and mix everything in the blender glass adding the eggs, the sauce tomato and cream, salt, pepper and whisk.

Once the dough is made, it is put in a container suitable for the oven and it is cooked in a water bath, it takes between 30 and 35 minutes at 180ºC and it is very good. If you let it cool, you will unmold it more easily.

I like to take it cold, it is an ideal recipe for good weather, but you could also take it freshly made, once tempered.


fish cake



Why I like this recipe so much:

  • It can be done in advance and keep it in the fridge until you want to serve it.
  • It is a different way of eating fish.
  • Children and teenagers usually like it, try and see.
  • It is a perfect recipe for heat.


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Below you have the recipe and the instructions to prepare it, you will love it! 😉

fish cake
5 de 2 votes
To print


Fish cake is an easy recipe, it has only 6 ingredients and it is cooked in a bain-marie that gives it a very smooth texture.

DIsh Appetizer cake
Kitchen HOME, Basque
keyword hake, fish cake, fish
Preparation time 15 minutes
Cooking time 30 minutes
Total time 45 minutes
Servings 4 rations
Calories 182 kcal
Composer missblasco


  • 250 g steamed hake skinless and boneless (4 medium slices of frozen hake)
  • 75 g leek (1 unit)
  • 100 g chive (1 unit)
  • 3 medium eggs
  • 1/4 cup cooking cream
  • 2 cdas tomato sauce, if it is homemade better
  • 1 pinch sea ​​salt
  • 1 pinch ground white pepper

Elaboration step by step

  1. You must cook the hake, there are several options, you can boil it or you can steam it. I cooked it in the microwave in a pyrex container, with a little water at the base, covered with a film, that does not touch the food, so that it creates steam. 3 minutes at 800 W of power is enough for 4 medium slices.

  2. When the hake is cooked, remove the skin and bones, and shred the fish.

  3. In a skillet, sauté the scallion and leek, cut into brunoise, (small pieces).

  4. Put the poached fish, scallion and leek, eggs, cream and tomato sauce in the mixer glass. Season and beat.

  5. Preheat the oven to 200ºC for at least 10 min.

  6. Put the dough in a rectangular baking pan, ideally one of those pudding pans or plum cake.

  7. Prepare a large baking dish with water and put the mold with the fish cake dough inside.

  8. Put in the oven and cook for 30-35 minutes at 180ºC.

  9. When that time has passed, click on the cake to see if it is cooked, if the toothpick comes out clean, it is ready.

  10. Take it out and let it cool down to room temperature. Then you can keep it in the fridge until it is consumed.

  11. Serve the cake with mayonnaise, pink sauce, or a light vegetable cream like I did. The avocado is great and some prawns or cooked prawns too. Enjoy it!

    fish cake

Recipe Notes

  • It is essential that you cook the fish cake in a double boiler, if you put the pan directly in the oven it will be dry.
  • You can serve it with avocado, with salad, with tomato, with cooked prawns, with whatever you like best. I served it with a cream of zucchini and spinach to make it lighter, but the classic thing is to take it with mayonnaise or pink sauce.
Nutritional Information
Amount per serving (150 g)
Calories 182 Derivatives of 90 fats
% of the recommended daily value *
Fat 10g15%
Saturated fats 5g31%
Cholesterol 188mg63%
Sodium 133mg6%
Potassium: XNUMX% RDI 372mg11%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Proteins 17g34%
Vitamin A 774IU15%
Vitamin C: XNUMX% RDI 4mg5%
Soccer 77mg8%
Iron 2mg11%
* Percentages of Daily Values ​​are based on a diet of 2000 calories.

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