Lingcod Cakes with Lemon and Dijon


  1. Preheat oven to 400 degrees. Place lingcod in baking dish; rub with 1 Tbsp. oil. Roast fish in oven until cooked through, 15–20 minutes, depending on thickness.

  2. Let cool completely, then pat dry with paper towel. Flake with fork, not too fine; leave some larger pieces for texture.

  3. In a large bowl, combine fish, egg, green onions, mayonnaise, lemon juice, mustard, bread crumbs, parsley, hot sauce, salt, and pepper. Fold gently until ingredients just hold together. Form into eight equal-size cakes.

  4. Heat 1 Tbsp. oil in large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

    Serves 4

    Beverage pairing: red ale or Chardonnay



  • 1 lb. lingcod fillets, pin boned
  • 2 Tbsp. olive oil
  • 1 large egg, lightly beaten
  • 1/4 cup green onions, sliced
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. Dijon mustard
  • 6 Tbsp. bread crumbs
  • 3 Tbsp. Italian parsley, chopped
  • 3 dashes hot sauce, more if desired
  • 1/8 tsp. coarse salt
  • 1/8 tsp. ground pepper