BAKED FISHCAKES

❚ 1 medium onion, chopped

❚ 1 lb (455 g) halibut, halibut cheeks or cod, cut into small pieces

❚ 1 small egg, lightly beaten

❚ 1 1/4 tsp salt

❚ 3/4 tsp freshly ground black pepper

❚ 4 garlic cloves

❚ 1 tbsp plus 1 tsp unsalted butter, at room temperature

❚ 3/4 cup rye flour

❚ 2 tbsp vegetable oil

❚ 1/2 cup finely chopped fresh parsley

❚ 1/2 cup finely chopped fresh dill

❚ 8 lemon slices

❚ 1/4 cup finely chopped scallions

1. Grate the onion in the bowl of a food processor.

Add the fish, egg, 1 teaspoon (5 ml) of the salt and 1/2 teaspoon (2 ml) of the pepper. Pulse until ground mediumfine. Transfer the mixture to a bowl and chill in the refrigerator for at least 1 hour.

2. Peel and smash 2 of the garlic cloves and set aside. Mince the remaining 2 garlic cloves and set them aside, too.

3. Preheat the oven to 400°F (200°C). Cut out a piece of parchment paper large enough to cover a 12-inch (30cm) skillet and grease it with the 1 teaspoon (5 ml) butter. Mix the rye flour with the remaining 1/4 teaspoon (1 ml) each of the salt and pepper and spread on a large plate.

4. Remove the fish mixture from the refrigerator and pour off any liquid that may have accumulated in the bottom of the bowl. The fish will be very moist, so it helps to moisten your hands with cold water before working with it. Gently shape the fish mixture into 8 round patties, setting each one on the rye flour as soon as it’s shaped. Carefully turn the patties to coat both sides well.

5. Heat the oil, the remaining 1 tablespoon (15 ml) butter and the 2 smashed garlic cloves over medium heat in a 12-inch (30-cm) cast-iron or other ovenproof skillet. When the butter begins to foam, add the fishcakes. Cook for 4 minutes, periodically sliding a spatula under the cakes to make sure they don’t stick. After 4 minutes, turn the fishcakes and turn the heat to medium-low. Cook the second side for an additional 4 minutes.

6. Remove the pan from heat and sprinkle the fishcakes with parsley, dill and minced garlic. Top with lemon slices. Lay the parchment paper, buttered-side down, over the fishcakes, pressing down lightly. Cover the pan with an ovenproof lid. (If the pan doesn’t have a lid, cover with tightly sealed aluminum foil.) Bake for 8 minutes. Remove lid and parchment paper and sprinkle with chopped scallions. Serve directly from the skillet. Serves: 3 to 4