Lemon-Parsley Fish Cakes

• 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

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.

cod fillet, olive oil, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, salt

Taken from www.epicurious.com/recipes/member/views/lemon-parsley-fish-cakes-50053036 (may not work)