Sunnie Cakes w/ Dill Aioli

• Sunnie Cakes:
• 1 lb sunfish filets (or any white fish)
• 2 Tbsp Wild Fernleaf Dill Olive Oil
• Salt & Pepper
• 1 C. Panko
• 2 Eggs; Beaten
• 1 tsp. Worcestershire Sauce
• 1 tsp. Garlic Salt
• 1 Onion; Diced
• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Butter
• 3/4 C. Mayonnaise
• ¼ 3/4 C. Fresh Parsley; Chopped
• Aioli:
• ¾ 3/4 C. Mayonnaise
• 3 Cloves Garlic; Minced
• 1 tsp. Dried Dill OR 1 T. Fresh Dill
• Juice of 1/2 Lemon + Zest
• 3 T. Wild Fernleaf Dill Olive Oil
• Pinch of Salt

1. Prep Fish. Lay filets on a greased baking sheet. Season with salt & pepper & brush with dill olive oil. Bake for 5-10 minutes until flakey, depending on size of filets. Don’t overcook! When done, remove from the baking sheet to cool. Flake fish with forks, removing any bones & cool to room temperature.
2. Meanwhile, heat 1 T of butter & 1 T of EVOO in a pan. Add onions & cook until soft.
3. Prep Cakes. Combine onion, fish, panko, Worcestershire sauce, garlic salt, mayonnaise, parsley & eggs. Form 1 ½ inch balls and place on a sheet pan. Using the palm of your hand, gently push the balls flat, about ½ to ¾ of an inch thick.
4. Cooking the Cakes. Heat remaining tablespoons of butter and EVOO in a cast iron skillet on medium-high. When the skillet is hot, add cakes, being careful not to crowd the pan. You will most likely have to do this in several batches.
5. Let the cakes cook 4-5 minutes per side, or until golden brown & crispy. Remove from the skillet & keep warm. (See tips!)
6. Prep Aioli. Combine mayonnaise, garlic, dill, lemon juice & zest, a pinch of salt and dill olive oil in a small bowl. Serve atop or on the side of the cakes! Enjoy!

Tips: If the mixture isn’t sticking together well, add a tablespoon of mayonnaise. Do this until it is the right texture and will hold.
To keep cooked cakes warm, I preheat the oven to its lowest temperature, then place cakes in a baking pan and in the oven until all cakes are finished.

Ready in 30 minutes
Serves 4-6