|15 min||10 min||8|
|454 gm||Atlantic Cod|
|2 tbsp||Olive Oil, Extra Virgin|
|1 large egg||Egg (lightly beaten)|
|1/4 cup||Green onion (thinly sliced )|
|1 tbsp||Lemon juice|
|2 tbsp||Dijon mustard|
|6 tbsp||Bread crumbs, plain|
|3 tbsp||Parsley, fresh|
|1 tsp||Hot sauce|
|1 dash||Black pepper|
Preheat oven to 400°F. 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.