Name: Lemon-Parsley Fish Cakes
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
1. Preheat oven to 400 degrees. 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, then pat dry with paper towels. Flake with a fork.
2
2. 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.
3
3. Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
4
4. To serve the cakes: 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon-Parsley Fish Cakes

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