Old Bay-Spiced Trout & Sweet Potato Cakes

Meanwhile, halve the lemon. Heat a drizzle of oil in a large pan over medium heat. Add the onion and celery and cook, tossing, for 5 minutes, until softened. Transfer to a medium bowl to cool.

Cook the fish: When the sweet potatoes are tender, remove from the pot with a slotted spoon and set aside in another medium bowl. Reduce heat to a very low simmer, then add the trout to the water and cook until flakey and opaque, 7-8 minutes. Remove from water and set aside to cool.

With potato masher (or fork!), thoroughly mash the sweet potato. Then, mix in the onion, celery, thyme, panko and the Old Bay (to taste). Using a fork, flake the trout into small pieces and mix into the sweet potato mixture. (You can discard the skin.) Taste and season with salt and pepper.

Form trout mixture into 10-12 small patties. Heat a drizzle of oil in the same pan you cooked the onion mixture over medium-high heat. Add the patties and cook 2-3 minutes per side, until golden brown.

Meanwhile, halve the tomatoes and toss in a medium bowl with the spring mix, a drizzle of oil, a squeeze of lemon and a pinch of salt and pepper.