Lemon-parsley Fish Cakes

They might not look or sound like much, but these are delicious. Moist and flavorful. Even people who aren’t big fish fans would likely enjoy this dish. Since it is made with Cod it doesn’t have a big fishy flavor. Christian ate one and he doesn’t care for fish. Linus on the other hand does like fish he literally LICKED his plate clean. There wasn’t even a grain of rice left. Jeremiah ate like 4 of them but he was mostly using them as a way to transport the tarter sauce to his mouth, for him the hit of the night was my homemade tarter sauce. It’s one of his favorites. But he liked the cakes too.

The true beauty of these is in the fact that, if you want, you can make these ahead of time and freeze them to pull out when you don’t have time to actually cook.

Update: I decided to try baking these in the oven to make them a tad healthier and they turned out great, I think I still prefer them fried, but such is life right? They were still moist and delicious and we all still loved and devoured them.

Ingredients
Serves 4
1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper

Preparation Instructions
1.Preheat oven to 400 degrees.

2. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely (I stuck mine in the fridge for about 20 minutes), then pat dry with paper towels. Flake with a fork.

3. In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.

4. Form mixture into eight equal-size patties.

5. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

Or bake in a 400˚ oven for about 20 minutes.

For later serving: Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.

Read more at Marthastewart.com: Lemon-Parsley Fish Cakes – Martha Stewart Recipes