Lemon-Parsley Fish Cakes
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.
- 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
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.
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.
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.
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.