To make a lemon-parsley fish cake, rub 1 pound of fresh cod fillets with 2 tablespoons of olive oil. Place the cod fillets in a baking dish, and roast them in an oven preheated to 400 degrees Fahrenheit for about 15 to 20 minutes, until they are cooked through.
Let the fillets cool completely, pat them dry with paper towels and flake the cod with a fork. In a large bowl, combine 1 large lightly-beaten egg, 1/4 cup of thinly-sliced scallions, 2 tablespoons of mayonnaise, 1 tablespoon of fresh lemon juice and 2 tablespoons of Dijon mustard with the flaked cod.
Add 6 tablespoons of plain breadcrumbs, 3 tablespoons of chopped fresh parsley and 3 dashes of hot sauce. Season the mixture with 1/8 teaspoon of salt, and 1/8 teaspoon of pepper, adjusting the seasoning to taste. Mix the ingredients gently until they just hold together.
Form the mixture into patties. Cook the cakes in 1 tablespoon of oil over medium heat for about 2 minutes on each side, until they are golden-brown.
To freeze the fish cakes for later use, freeze the patties on baking sheets until they are firm. Remove the patties from the baking sheets and wrap them in plastic and place them in freezer bags. The fish cakes may be frozen for up to one month before cooking.