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1
Preheat the oven to 300 degrees.
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2
Sprinkle the base of a baking pan with a thin film of olive oil.
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3
Lay the fish skin (or skinned) side down.
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4
Sprinkle with about a tablespoon of olive oil and season with salt.
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5
Bake until the fish is just cooked through, 20 to 30 minutes.
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6
Lift the cooled fish from its skin, leaving behind any bones or brown parts, and break it into small pieces as you drop it into a mixing bowl.
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7
Add the parsley and fresh bread crumbs.
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8
Whisk together the egg, mayonnaise and mustard and pour it over the fish.
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9
Use a fork to lift and fold the fish.
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10
Don't overmix.
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11
Pour the dry bread crumbs into a bowl.
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12
Pat the fish into 8 3-inch cakes and coat with the bread crumbs.
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13
The fish cakes may be covered and chilled for up to a day.
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14
Place a large saute pan over medium heat.
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15
If the fish cakes have been chilled, also preheat the oven to 350 degrees.
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16
When the sautepan is hot, add the butter.
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17
As soon as it stops foaming, lay the fish cakes in the pan.
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18
Let them be until they are browned on the bottom, 2 to 3 minutes.
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19
Turn and cook for another 2 minutes.
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20
If the fish cakes were chilled or are not thoroughly hot in the center, place the pan in the oven and bake until heated through, about 4 more minutes.
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21
Serve with a wedge of lemon and tartar sauce.
