Oven Fried Trout Cakes

Preheat oven to 450 degrees F.

For Trout Cakes: In medium bowl, combine ingredients for the trout cakes. Set aside.

For Coating: Sprinkle flour on a plate or waxed paper. In a shallow dish, blend the egg and milk. On another plate, combine the bread crumbs, parsley, and paprika.

Drop 1/3 cup of the fish mixture into flour and roll gently to coat. Place in egg mixture and flatten slightly to form 1/2 inch thick patty. Turn to coat with egg. Carefully coat with bread crumbs. Repeat with remaining fish mixture. Set aside.

Coat bottom of 13- x 9-inch baking pan with oil. Place pan in oven for 5 minutes to heat oil. Put fish cakes in pan and bake for 8 minutes, then turn and bake until golden brown, about 7 minutes more. Serve with Lemon-Parsley Sauce.

For Lemon-Parsley Sauce: In a small saucepan, gradually blend cornstarch into water. Stir in lemon peel, lemon juice, sugar, and salt.

Cook over medium heat, stirring constantly, until thickened (about 3 minutes). Add parsley and butter, stirring until butter is melted.