Black Cod Fish Cakes with Tarragon Caper Aioli - alive magazine

Ingredients

• 1 1/2 lbs (750 g) black cod (sablefish) fillets, skinned
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 large egg
• 2 large egg whites
• 1/4 cup (60 mL) Worcestershire sauce
• 1 tsp (5 mL) cayenne
• 3/4 cup (180 mL) low-fat Italian dressing
• 2 tsp (10 mL) sea salt
• 1 1/2 cups (350 mL) bread crumbs
• 1 cup (250 mL) low-fat mayonnaise
• 1/2 cup (125 mL) nonfat sour cream
• 1 1/2 Tbsp (20 mL) Dijon mustard
• 6 garlic cloves, minced
• 1 1/2 Tbsp (20 mL) fresh lemon juice
• 3/4 tsp (4 mL) tarragon
• 1 Tbsp (15 mL) capers, rinsed, drained