Ingredients

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

Preparation

  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. 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. 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. 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.