Made For You, Florentine Fishcakes served on a bed of Dressed Samphire and Watercress

These oven-baked Florentine fishcakes made with MSC-certified smoked haddock, spinach, and a creamy centre are light yet indulgent. Nestle the fishcakes onto a bed of samphire and watercress, drizzled with a zesty lemon and sour cream dressing to complement the gorgeous velvety smooth fishcakes.

Prep: 10 mins
Cook: 26 mins
Serves: 4


Ingredients

    • 4x114g Caught and Delivered Florentine Fishcakes
    • 180g samphire
    • 1 lemon, juiced
    • 1 tbsp sour cream
    • 1 tbsp chopped dill (optional)
    • 1tbsp of olive oil
    • 100g watercress

Method

    • Heat your oven to 200℃ (fan) place the Florentine Fishcakes onto a baking tray. Place the fishcake tray in the centre of the oven and cook for 24-26 minutes — turning halfway through to ensure an even golden colouring.
    • Meanwhile, bring a large pan of water to the boil and cook the samphire for 3 minutes, drain and immediately plunge into ice-cold water. Leave the samphire to cool.
    • To make the dressing, combine the lemon juice, sour cream, oil and dill (if using) in a small bowl. Season well and mix to evenly combine and set aside.
    • Mix the watercress and drained samphire together in a large bowl, drizzle over the dressing and toss well to coat.
    • Rest the fishcakes for 1 minute before plating up.
    • Serve the mixed greens on a platter or divide between plates, then top with the fishcakes and a sprinkle of chopped dill.