Lemon-Parsley Fish Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound fresh cod fillet2 tablespoons olive oil1 large egg, lightly beaten1/4 cup thinly sliced scallions or finely diced onion2 tablespoons light mayonnaise1 tablespoon fresh lemon juice1 tablespoon Dijon mustard6 tablespoons breadcrumbs3 tablespoons chopped fresh parsley3 dashes hot sauce, such as TabascoCoarse 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.
Serving Size: Makes 4 servings, 2 cakes per serving
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.
Serving Size: Makes 4 servings, 2 cakes per serving
Nutritional Info Amount Per Serving
- Calories: 237.6
- Total Fat: 11.4 g
- Cholesterol: 111.3 mg
- Sodium: 265.9 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.3 g
- Protein: 27.2 g
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