I am fortunate enough my son appreciates all types of fish and it’s not necessary to disguise it in any kind of way before it gets on his plate. I can just fillet a sea bass or a sole in front of him and he would happily eat it, same goes for grilled salmon fillets and calamari. This doesn’t stop me from making some little treats like cod fishcakes every now and then. They are quick and tasty, and children eat them most of the time without fuss.

Ingredients for 4 people

500 g of cod (haddock also works); 170 g of chopped tomato; 1 egg; 1 garlic clove; parsley; flour; extra virgin olive oil

Flake the cod in a bowl and add the chopped garlic, parsley, the egg and a pinch of salt. Mix all together and make little balls of fish, then press them down like burgers. Put them in flour and then pan fry in extra virgin olive oil on every side for 5/10 minutes until slightly golden. Prepare a tomato sauce: fry some garlic in extra virgin olive oil and add the chopped tomatoes – or tomato puree if bits are not welcome – and let cook on slow heat for about 20 minutes, add salt and oregano to taste.