Recipe yields 10 fish cakes
2 pounds fresh white fish fillet (I used fluke, but sea bass, cod or flounder work well too)
2 tbsp light mayonnaise
1 tbsp Dijon mustard
2 large eggs
1 cup breadcrumbs
1 cup yellow onion
1 cup green bell pepper
1 cup corn kernels
1 cup celery
1 cup carrots
2 tbsp extra virgin olive oil
2 tsp Old Bay seasoning
1 tsp hot red pepper flakes
Preheat oven to 350 degrees. Cut fillets into cubes and poach. To poach fish, fill a skillet with water high enough to cover the fish. Bring water to a simmer and add fish. Cook for 10 minutes on a simmer. Do not let water come to a boil or the fish will fall apart. Fish will be white and flaky when cooked.
Once fish is cooked through, remove from pan and drain well. Lightly pat fish to remove any excess water.
While fish is cooking, finely chop onion, bell pepper, carrots, celery. Add olive oil to a skillet and heat on medium high. Add chopped vegetables and corn. Saute until vegetables become soft.
In a large bowl, combine eggs, mayonnaise, honey mustard. When vegetables are cooked through, add to the bowl with the dressing mixture. Mix well to coat all the vegetables.
Add the cooked fish to the vegetable mixture. Mix until you achieve the consistency of lump crab meat. Mixture should be chunky and well combined. Add Old Bay seasoning and red pepper flakes and mix. Slowly add breadcrumbs until the mixture holds its shape. (Note: You may not need the full cup of breadcrumbs!)
Form mixture into patties and place on a baking sheet coated with cooking spray.
Place baking sheet in the refrigerate for 25-30 minutes. This allows for the cakes to settle and avoids them from crumbling when baking. Bake for 35-45 minutes, flipping half way through. Cakes will be ready when they are golden brown on the outside.
Remove from oven and let cool for 5 minutes for cakes to settle. Cakes stay fresh in the refrigerator for up to 4 days or you can freeze them for up to 2 weeks and reheat in the microwave. Serve and enjoy!