Ingredients

1 pound fish fillets
6 tablespoons olive oil
1 cup chopped green onions
3 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
2 large garlic cloves, chopped
1 1/2 teaspoons grated lemon peel
2 cups fresh (not dried) breadcrumbs
1 large eggs

Preparation

Sprinkle fish with salt and pepper. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate & cool.

Flake cooked fish into large bowl.
Mix in green onions, parsley, flour, garlic, lemon peel and breadcrumbs
Season with salt and pepper.
Mix in egg.
Shape into cakes.

Assembly

Heat 3 tablespoons oil in saute pan over medium-high heat. Add 4 fish cakes per serving and cook until brown and crisp, about 5 minutes per side. Remove from pan onto paper towel-lined plate and allow excess oil to be absorbed.

Presentation

Use plastic bottle (which we didn't have when the photo below was taken) to drizzle cucumber yogurt sauce onto rectangular appetizer plate in zig-zag pattern, place cooked fish cakes in empty areas, and garnish with a lemon quarter, per photo below.