Cod Cakes (Baccala e Patate) with Orange Salad

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenCod Cakes (Baccala e Patate) with Orange Salad
Skill Level
Preparation Time 25 minutes Total Time 60 minutes
Servings 8 (2-3 cod cakes per serving) Cost Per Serving $1.85
Share this Recipe
Image of the Cod Cakes (Baccala e Patate) with Orange Salad


Cod Cakes (Baccala e Patate)
1 poundSkinless, Boneless Cod Fillets (you can use fresh cod, frozen and defrosted cod, or the traditional salt dried cod that has been soaked in water for 2 days)
3Medium Red Skinned Potatoes, halved
1Small White Onion, peeled and quartered
3 clovesGarlic
1/2Fennel Bulb, roughly chopped (reserve the fennel fronds)
2 cupsMilk (or Water)
1/4 cupParsley, roughly chopped
1 tbspOrange Zest
1 cupBreadcrumbs (preferably the Japanese panko breadcrumbs)
Orange Salad
1/4 cupCured Black Olives or Calamata Olives, pits removed, roughly chopped
1Orange, segments roughly chopped
1 tbspOlive Oil
To tasteSea Salt and Ground Black Pepper


  1. ​Preheat the oven to 375 degrees F.
  2. Place onion pieces, garlic, fennel, and potatoes (cut side down) on a baking sheet lined with parchment paper. Drizzle with about 2 tsp olive oil, a pinch of salt and black pepper and bake for about 25 minutes or until potatoes are cooked through and soft to touch.
  3. In a shallow sauce pan over medium high heat, bring milk up to a simmer. Do not boil.
  4. Add cod pieces to milk, making sure cod is completely covered (add more liquid if necessary). Simmer for about 10 minutes, until cod begins to flake.
  5. Once potatoes are cooked, roughly mash in a bowl. Chop the onion, fennel and garlic into finer pieces and add to potato. Allow to cool slightly. 
  6. Add the cooked and flaked cod, parsley, orange zest, and egg to the bowl with the potato mixture and mix gently to combine (you don’t want it to turn into a paste). Allow to cool in the refrigerator for about 10 minutes. At this point turn the oven up to 400 degrees F.
  7. Grab some of the mixture (about ¼ cup), roll it into a ball, and gently flatten it into a cake. Place into a plate of breadcrumbs and coat both sides, then place onto a baking sheet lined with parchment paper. Repeat until mixture is done. 
  8. Bake for about 10 to 15 minutes or until golden brown.
  9. Combine orange segments, olives and fennel fronds (or more parsley) in a small bowl. Season with 1 tsp olive oil, and salt and black pepper to taste. Serve with cod cakes.


  • ​Raw or undercooked fish and seafood should be avoided by people with a weakened immune system. Even after cooking, fish and seafood should be kept cold in the fridge or on ice while serving. If you aren’t sure how long something has been sitting out, stay on the safe side and avoid it.
  • Cod is an affordable source of lean protein. It is particularly high in the amino acid (protein building block) tryptophan, which is converted into serotonin in the body. Serotonin is a neurotransmitter (a chemical messenger sent through the nervous system) that can help improve mood and promote a restful sleep.
  • Some types of cod are more environmentally sustainable than others. Visit Seafood Watch for more details.
  • Soaking salted cod for several days can help remove most of the sodium. If you are watching your sodium intake, go for frozen or fresh cod and check labels to avoid any added salt or seasonings.