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1
Preheat the oven to 400.
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2
Combine all of the ingredients in a medium nonreactive roasting pan and cover tightly with foil.
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3
Bake for about 40 minutes, or until the vegetables are tender.
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4
Transfer the vegetables and any accumulated juices to a blender or food processor and puree the vegetable mixture until smooth.
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5
Leave the oven on.
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6
Season the cod fillets with salt and pepper and arrange them on a lightly oiled nonstick baking sheet.
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7
Bake for about 10 minutes, or until the flesh flakes easily.
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8
Let cool.
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9
Flake the cod into a large bowl and add the crabmeat, fresh bread crumbs, red bell pepper, celery, scallions, lemon juice, mustard and 2 tablespoons of the parsley.
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10
Season with salt and pepper.
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11
On a plate, toss the dry bread crumbs with the remaining 1 tablespoon of parsley and season with salt and pepper.
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12
Divide the cod and crab mixture into 12 parts and shape each into a 1-inch-thick cake.
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13
Coat each cake well with the seasoned bread crumbs.
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14
Rewarm the coulis in a nonreactive saucepan.
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15
Heat 2 tablespoons of the olive oil in a large nonstick skillet.
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16
Add 4 of the cod and crab cakes and cook over moderately high heat until golden and crisp on the bottom, about 3 minutes.
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17
Gently turn the cakes and cook until golden on the other side, 2 to 3 minutes longer.
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18
Transfer to a platter and keep warm in a low oven.
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19
Fry the remaining cakes in 2 more batches, using 2 tablespoons of oil for each batch.
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20
Spoon the red pepper coulis onto 6 large plates.
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21
Set 2 cod and crab cakes on each plate and serve with lemon wedges.
