Name: Spiced Fish Patties in Tomato Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 600g firm white fish fillet, minced; 60g crustless white bread, crumbled; 150g onion, finely chopped; 4 garlic cloves, crushed; 30g fresh parsley, chopped; 30g fresh cilantro, chopped; 1/2 tbsp ground cumin; 1 tsp salt; 2 eggs (medium), beaten; Oil for frying; 2 1/2 tbsp frying oil; 1 tsp ground cumin; 1/2 tsp sweet paprika; 1 tsp ground coriander; 1 onion, finely chopped; 125ml dry white wine; 400g canned tomatoes (chopped); 1/8 tsp cayenne pepper (or 1 small red chili); 1 garlic clove, crushed; 2 tsp sugar; 1/2 tsp salt; Ground black pepper to taste

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These Spiced Fish Patties in Tomato Sauce are a flavorful and comforting dish made with tender white fish fillets blended with fresh herbs and warm spices, gently simmered in a fragrant, spiced tomato sauce. Perfectly paired with rice, couscous, or crusty bread, this recipe is a wholesome and satisfying main course that delivers vibrant taste and aroma in every bite.

Why You’ll Love This Recipe

This dish transforms simple white fish into something exceptional through the use of bold herbs and spices. The patties are light yet hearty, packed with fresh parsley, cilantro, cumin, and garlic. The tomato sauce is deeply aromatic, with layers of flavor from sweet paprika, coriander, dry white wine, and just a touch of heat. Whether you’re cooking for a family dinner or looking for an impressive yet easy meal, this one-pan recipe offers both elegance and ease.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Fish Patties

firm white fish fillet, minced
crustless white bread, crumbled
onion, finely chopped
garlic cloves, crushed
fresh parsley, chopped
fresh cilantro, chopped
ground cumin
salt
eggs (medium), beaten
oil for frying

For the Spiced Tomato Sauce

frying oil
ground cumin
sweet paprika
ground coriander
onion, finely chopped
dry white wine
canned tomatoes (chopped)
cayenne pepper or small red chili
garlic clove, crushed
sugar
salt
ground black pepper

directions

In a large bowl, combine the minced fish fillet with crumbled bread, onion, garlic, parsley, cilantro, cumin, salt, and beaten eggs. Mix thoroughly.
Shape the mixture into small, even patties.
Heat a layer of oil in a frying pan over medium heat. Fry the patties in batches for 2–3 minutes per side until golden. Do not overcook—they will finish in the sauce. Remove and set aside.
In the same pan, add more oil if needed. Sauté the chopped onion until softened.
Add cumin, paprika, and coriander. Stir and cook for 1 minute until fragrant.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Stir in the chopped tomatoes, cayenne or chili, garlic, sugar, salt, and ground black pepper. Simmer uncovered for 10 minutes.
Gently place the fried patties into the sauce. Cover and simmer on low heat for 10–15 minutes, until the patties are cooked through and have absorbed the sauce’s flavor.
Garnish with additional fresh herbs if desired. Serve hot with rice, couscous, or bread.

Servings and timing

Servings: 4
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Calories: Approximately 315 kcal per serving

Variations

Fish Options: Cod, haddock, pollock, or tilapia work well.
Add Veggies: Finely grated carrot or zucchini can be added to the patty mixture.
Sauce Depth: Add a splash of fish stock or a pinch of smoked paprika for deeper flavor.
Mild Version: Omit cayenne for a kid-friendly option.
Baked Version: Instead of frying, bake patties at 375°F (190°C) for 12–15 minutes, flipping halfway.

storage/reheating

Storage:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating:
Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a splash of water if the sauce thickens too much.

FAQs

What type of fish works best for this recipe?

Firm white fish such as cod, haddock, or tilapia hold their shape well and absorb flavors beautifully.

Can I use canned fish instead of fresh?

Fresh fish is preferred for texture, but well-drained canned tuna or mackerel can work in a pinch.

Is it necessary to fry the patties before simmering?

Yes, frying seals the patties and adds flavor. It also helps them stay intact while cooking in the sauce.

Can I make this dish ahead of time?

Yes, the patties and sauce can be prepared a day ahead and reheated gently before serving.

How spicy is this dish?

It has mild heat. Adjust cayenne or chili to suit your taste.

Can I freeze the patties?

Yes, freeze cooked patties in a single layer, then transfer to a container. Thaw and simmer in fresh sauce when ready to serve.

What’s the best bread to use in the patties?

Plain white bread without crusts is ideal, as it softens easily and binds the mixture well.

Is there a substitute for wine in the sauce?

Use fish or vegetable broth, or water with a squeeze of lemon juice for acidity.

Can I make the sauce thicker?

Let it simmer uncovered longer to reduce and thicken to your preference.

What side dishes pair well with this recipe?

Serve with rice, couscous, mashed potatoes, or warm rustic bread for a complete meal.

Conclusion

Spiced Fish Patties in Tomato Sauce offer a delicious fusion of delicate fish, fresh herbs, and bold spices, brought together in a rich tomato base. The dish is hearty yet refined, perfect for both everyday meals and special occasions. With its inviting aromas and versatile serving options, it’s a recipe that brings comfort and sophistication to your table.

Spiced Fish Patties in Tomato Sauce

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Author: Mia
Total Time: 55 minutes
Yield: 4 servings 1x

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Description

Tender fish patties made from minced white fish, fresh herbs, and spices, simmered in a rich tomato sauce—an aromatic, comforting dish ideal with rice, couscous, or bread.

Instructions

In a large bowl, mix minced fish, crumbled bread, 150g onion, 4 garlic cloves, parsley, cilantro, cumin, salt, and beaten eggs. Form into small patties.
Heat oil in a pan and fry patties for 2–3 minutes per side until golden. Set aside.
In the same pan, add 2 1/2 tbsp oil if needed. Sauté 1 chopped onion until soft.
Add cumin, paprika, and coriander. Stir and cook for 1 minute.
Pour in white wine and reduce for 2 minutes.
Stir in chopped tomatoes, cayenne or chili, 1 garlic clove, sugar, salt, and black pepper. Simmer uncovered for 10 minutes.
Gently nestle the fish patties into the sauce. Cover and simmer for 10–15 minutes until cooked through.
Garnish with fresh herbs and serve hot.