Baked Fish Cakes

A different way to serve fish.

Start to finish: 1 hour, 15 minutes. Serves 4

Ingredients

• 2 lbs cod or other white fish
• 1 medium size red onion
• 4-5 green onions
• 4 celery stocks
• 2 carrots
• 1 cup bread crumbs
• 2 tbsps mayonnaise
• 1 tbsp dijon mustard
• 2 tbsps lemon juice
• 1 tsp red pepper flakes*
• 0.5 tsp paprika*
• 2 tbsps olive oil
• salt / pepper to taste
• 1 lemon for garnish
• 1 cup chopped fresh parsley, divided half for garnish and half to cook with veggies

Directions

1. Bake fish for about 20 minutes at 375 degrees F: place in a baking dish, add salt, pepper and drizzle with a little olive oil. Once cooled down, then flake the fish with a fork. If using leftover cod fish from a previous meal, flake the fish and set aside.
2. Preheat oven to 425F.
3. Chop red onion, celery, carrots and green onions. Saute them until soft in 1 tbsp of olive oil.
4. Add half a cup of freshly chopped parsley to the veggies as they cook. Add a little salt and pepper as well to incorporate into the flavor of the cooked veggies.
5. In a bowl, mix fish, sauteed veggies, mayo, bread crumbs, mustard, seasonings, and salt and pepper. Add lemon juice and remaining olive oil. Mix with a spoon until all ingredients are incorporated.
6. Make balls with the mixture to resemble big meatballs or crab cakes. Place them on parchment paper on a baking tray.
7. Bake at 425 degrees F for 15 minutes until the cod cakes are golden brown. Serve with a dip of your choice, garnish with parsley and fresh lemon slices.

*You can use Old Bay seasoning in place of the red pepper flakes and paprika. About 1 tsp.