- Preheat oven to 375°F.
- In a 9×13-inch baking pan, drizzle oil evenly, then add plant-based fish cakes, asparagus and tomatoes.
- Brush fish cakes with a small amount of malt vinegar and drizzle lemon juice over everything. Add a pinch of lemon zest on top of each fish cake.
- Sprinkle cheese and green onion on top of everything and drizzle on remainder of malt vinegar, then sprinkle with seafood seasoning, salt and pepper.
- Bake 10-12 minutes.
- Remove from pan and transfer to a plate to serve. Top with sliced green onion for garnish.
Fish Cake Bake with Tomatoes and Asparagus
- Preparation5 minutes
- Cook Time 10 minutes
- Serves 2
INgredients
- 1 package Good Catch® Plant-Based Thai Style Fish Cakes
- 2 tablespoons avocado oil
- 1 bunch asparagus, thick ends trimmed
- 1 cup cherry tomatoes, halved
- 2 tablespoons malt vinegar, divided use
- Zest and juice of 1 lemon
- 1 teaspoon seafood seasoning
- 2 tablespoons shredded plant-based mozzarella
- 2 tablespoons sliced green onion, plus more for garnish
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F.
- In a 9x13-inch baking pan, drizzle oil evenly, then add plant-based fish cakes, asparagus and tomatoes.
- Brush fish cakes with a small amount of malt vinegar and drizzle lemon juice over everything. Add a pinch of lemon zest on top of each fish cake.
- Sprinkle cheese and green onion on top of everything and drizzle on remainder of malt vinegar, then sprinkle with seafood seasoning, salt and pepper.
- Bake 10-12 minutes.
- Remove from pan and transfer to a plate to serve. Top with sliced green onion for garnish.
