Cod Cakes with California Ripe Olive “Gremolata”



  • 2 tablespoons shallots, minced
  • 3 tablespoons olive oil
  • 1 pound rock cod, true cod, ling cod filets
  • 1 (1/4 lbs.) cup red onion, chopped
  • 2/3 (3oz.) cup celery, chopped
  • 3 cups fresh bread crumbs
  • 2/3 cup California Black Ripe Olives, sliced
  • 1/4 cup mayonnaise, low-fat
  • 1 egg, beaten
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley, chopped
  • 1/4 teaspoon salt
  • 1 dash cayenne, ground


  • 1/2 cup California Black Ripe Olives, sliced
  • 1/4 cup lemon juice
  • 2 tablespoons parsley, minced


Cod Cakes: Heat 1 Tablespoon oil in a large sauté pan over medium heat. Place fish filets in pan and cook for 3-4 minutes on one side, then flip to cook on alternate side. Add onions and celery and continue cooking for 3-4, stirring occasionally and breaking up fish into smaller chunks. When onions and celery are just tender and fish is entirely opaque, remove from heat, transfer mixture to a large mixing bowl and refrigerate for about 30 minutes until cool. When fish mixture is cool, transfer into the bowl of a food processor fit with the metal blade. Add 1 1/2 cups breadcrumbs, California Ripe Olives, mayonnaise, egg, lemon juice, parsley, salt and cayenne. Pulse 3-5 times to until coarsely chopped and combined, but not pureed. Form into 8 (2.5 oz.) patties and coat with remaining breadcrumbs. Heat remaining oil in a large non-stick sauté pan over medium. Place cod cakes in pan and fry on each side for 2-4 minutes until golden.

Sauce: Combine California Ripe Olives, lemon juice, parsley, lemon zest and shallots in a medium mixing bowl. Serve on top of cod cakes.