Directions

• Roasted Tomato Mashed PotatoesPreheat oven to 300F. Coat a baking sheet with cooking spray.
• On prepared baking sheet, arrange tomato halves, cut side up. Bake in center of the oven until tomatoes are very soft and just hold their shape, about 1 hour.
• Let cool 5 minutes then transfer to a food processor or blender. Add olive oil and pure; set aside.
• Meanwhile, scrub potatoes with a vegetable brush under cold running water. Peel and cut into 1-inch pieces.
• Place potatoes in medium saucepan and enough cold water to cover. Over medium-high heat, bring to a boil. Reduce heat to medium. Cover and simmer until potatoes are very tender, about 12 to15 minutes.
• Drain and return potatoes to saucepan and add tomato mixture, milk, butter, salt, and pepper. Mash until smooth.
• Cod Cakes with Tartar SauceFor tartar sauce, in small bowl, combine mayonnaise, relish, shallots, and pepper. Cover and refrigerate until ready to use.
• Fill a large skillet 2/3 full of water. Over medium-high heat, heat water to boiling.
• Add the cod fillets; reduce heat to medium and simmer, turning fillets occasionally, until fish flakes easily with a fork, about 8 to 10 minutes.
• Remove fish with slotted spoon and drain well. Transfer to a large bowl and break into smaller pieces.
• Add the Roasted Tomato Mashed Potatoes (recipe below), egg whites, green onion, and parsley. Mix well.
• Divide mixture into eight portions. Pat each portion to a -inch-thick patty.
• Preheat oven to 400F. Coat a large baking sheet with cooking spray.
• In a large non-stick skillet over medium-high heat, heat 2 teaspoons of oil. Add four of the patties and cook until lightly golden, about 3 minutes per side.
• Transfer to the prepared baking sheet. Heat the remaining 2 teaspoons oil and repeat with the remaining four patties.
• Bake patties until heated through, about 10 minutes. Serve with tartar sauce.