Cod And Dill Fish Cakes With Spring Pea Salad

• 1 pkg (290 g) frozen, PC Melt in the Middle Sustainably Sourced Cod Fish Cakes
• 1 cup (250 mL) sugar snap peas, trimmed and halved diagonally
• 2/3 cup (150 mL) frozen small sweet peas
• 2 tbsp (25 mL) extra virgin olive oil
• 2 tsp (10 mL) grated lemon zest
• 1 tbsp (15 mL) fresh lemon juice
• 1/4 tsp (1 mL) salt
• .5 mL black pepper, freshly ground
• 2 radishes, thinly sliced
• 1 tbsp (15 mL) fresh mint, thinly sliced

1. Preheat oven to 400u0b0F (200u0b0C). Place frozen fish cakes on baking sheet. Bake 30 to 32 minutes. Let stand 2 minutes before serving.
2. Meanwhile, bring small saucepan of water to a boil. Add snap peas and sweet peas; bring to a simmer and cook 2 to 3 minutes. Drain and run under cold water until chilled; set aside.
3. Whisk together oil, lemon zest, lemon juice, salt and pepper in large bowl. Add snap peas, sweet peas, radishes and mint; toss gently to coat. Serve with fish cakes.
4. Chef's tip: Use a paring knife to snip the ends and pull off the tough strings that run along both sides of the sugar snap pea pods.

sugar snap peas, sweet peas, extra virgin olive oil, lemon zest, lemon juice, salt, black pepper, radishes, fresh mint

Taken from www.epicurious.com/recipes/member/views/cod-and-dill-fish-cakes-with-spring-pea-salad-5913254ac6ed3213f6a2c6f6 (may not work)