Fish cakes

  • 3 cups cooked rockfish (pan-fried with Old Bay seasoning)
  • ½ cup chopped bacon
  • ½ cup chopped fresh parsley
  • 1.5 cups breadcrumbs
  • ¼ cup mayo
  • 3 eggs
  • ½ tsp Old Bay
  • ¼ tsp salt
  • ¼ tsp pepper
  • olive oil (for frying)

Salad:

  • 2 fresh, sliced tomatoes
  • 2 large handfuls of mixed greens
  • 1 large, ripe avocado, sliced
  • shallot-balsamic vinaigrette

Flake the cooked fish, and chop the bacon and parsley. Combine all of the ingredients and form the mixture into four ½-¾ inch thick patties.

Heat 1 tbs of olive oil over medium heat in a large skillet.

Cook the cakes until browned on each side (5-6 minutes), turning once.

Serve over a bed of greens with a few slices of tomato and avocado, and a drizzle of vinaigrette.

Enjoy!