Recipe for the tastiest sea bass skewers and leftover fish cakes the next day

Yvette van Boven never throws anything away. Because why would you throw away good, delicious food when you can make something tasty with it the next day? For every recipe in her new book Van Bovens Leftovers, Yvette gives you an extra recipe for using up the leftovers. Like this recipe for sea bass skewers and fish cakes.

How to make the sea bass skewers

• Cut the fillets in half diagonally and score the skin a few times. Mix the remaining ingredients in a bowl and marinate the fish in it for at least 1 hour. If you don’t have an hour, continue right away. Thread 2 steel (or pre-soaked wooden) skewers into each fillet, parallel to each other.
• Heat the coals on the barbecue, and once they are glowing, place the fish on it. Grill the skewers for a few minutes on both sides. Mix all the ingredients for the tahini sauce in a bowl. Serve it alongside.
• I served my sea bass skewers with a cauliflower tabbouleh, made from grated and stir-fried cauliflower, so be sure to save the leftovers of that too.

How to make the fish cakes

• Melt the butter in a frying pan and fry the onion and celery, stirring regularly, for about 5 minutes until soft. Leave to cool slightly.
• Finely chop the fish, mix it with the onion and celery mixture, the tabbouleh or breadcrumbs (stale bread from the food processor), the egg, as much crème fraîche as needed to make a non-sticky mixture, and the chives or fresh herbs. Season everything with salt and pepper. With wet hands, shape the mixture into about 8 fish burgers. Flatten them slightly.
• Heat a small layer of oil in a frying pan. Fry the cakes on both sides until golden brown. Drain them on kitchen paper. Serve the fresh tahini sauce with these too.

Title: Van Bovens leftovers
Author: Yvette van Boven
Price: €29,99
Publisher: Nijgh & van Ditmar

Read also:

• How to fillet any fish you can think of
• Sustainable fish: tuna is a no, mussels are okay
• 5 common fish mistakes and how to avoid them