Quick Cod Cakes And Tangy Red Pepper Sauce

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
567
FAT
48%
CHOL
111%
SOD
43%

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Ingredients for 4 servings

4 cups milk

2 pounds cod fillets, cut into chunks

1 bay leaf

Grated peel of 1 lemon and juice of 2 lemons, plus lemon wedges for serving

1/4 cup parsley, finely chopped

1 tablespoon Old Bay seasoning

1 teaspoon dried marjoram or oregano

A few dashes of hot sauce

Salt and pepper

3 tablespoons grated onion and its juice

3 cloves garlic, grated or minced, divided

2 cups cracker crumbs or breadcrumbs, divided

2 eggs, beaten

Extra virgin olive oil (EVOO), for frying

3 roasted red peppers, patted dry and coarsely chopped

1 cup plain Greek-style yogurt

1/4 cup fresh dill, chopped

4 cups arugula or watercress

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