Lemony Cod Cakes with Homemade Tartar Sauce
These simple cod cakes, shot through with the bright flavors of parsley, scallions, and lemon, are a delicious way to add more fish to your diet. Enlist your kids to help shape the patties and mix the sauce. I like to double the batch and place half in the freezer -- that way I always have an easy dinner at hand.
- Preheat oven to 400 F. Place cod in a baking pan, rub with olive oil and sprinkle with salt and pepper. Bake until fish flakes easily with a fork, about 15-20 minutes. Remove from oven and cool completely, then pat dry with paper towels.
- While fish is cooling, prepare tartar sauce. Mix mayonnaise, lemon juice, relish, scallions and a pinch of pepper in a small bowl and refrigerate until ready to use.
- Flake fish into a large bowl. Add egg, scallions, chopped parsley, lemon juice, mustard, mayonnaise, and breadcrumbs. Toss gently until mixture just holds together.
Form into 8 patties. Spray a large non-stick skillet with cooking spray (or drizzle with a little olive oil) and place over medium heat. Cook cod cakes until they are golden brown, about 2 minutes per side. Serve immediately with the tartar sauce.
Make Ahead Tip: After the cod cakes have been formed, you can place them on a pan in the freezer until firm, wrap in plastic, then seal in a zip-top bag and freeze for up to one month. Thaw before pan frying.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.