Here is an oven method for Cod Fish Cakes.

Cod Fish Cakes

Sauce:
1/2 cup fat-free mayonnaise
3 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
2 teaspoons fresh lemon juice
4 teaspoons Dijon mustard

Cakes:
1 cup cubed peeled baking potato

1 1/2 cups panko breadcrumbs
1/2 cup thinly sliced green onions
1/3 cup finely chopped red bell pepper
3 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 1/2 pounds cod fillets, cooked
1 garlic clove, minced

2 tablespoons vegetable oil, divided
Cooking spray

Preheat oven to 350°. To prepare sauce, combine first 5 ingredients in a small bowl. Cover and refrigerate.

Place potato in a large glass bowl; cover with plastic wrap. Microwave at high 5 minutes or until tender. Mash potato with a potato masher; cool.

Add breadcrumbs and next 9 ingredients (breadcrumbs through garlic) to potato; stir well. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of cakes; cook 2 minutes on each side. Place cakes on a baking sheet coated with cooking spray. Repeat procedure with remaining oil and cakes.

Bake cakes at 350° for 10 minutes. Serve with sauce. Garnish with parsley sprigs, if desired.
JL in South Jersey

http://www.nancyskitchen