Preheat oven to 450 F.

Coat a small sauté pan with oil and sauté onion and celery until translucent. Add garlic and cook for 1 minute.

In a food processor, pulse parsley. Add sautéed vegetables, cod, lemon juice, oregano and rosemary. Pulse to combine well. Form into 4 well-packed patties and place in the freezer to cool. This will help them retain their shape while baking. In the meantime, prepare the “fries.”

Peel parsnips and slice into ¼ inch fries. Spray a baking sheet with oil and toss “fries” to coat. Sprinkle with half the salt. Bake for 10 minutes.

While the parsnips bake, add asparagus to a separate baking sheet. Drizzle with half the avocado oil and toss with remaining salt.  

After 10 minutes, toss parsnips and return to the oven. Add the tray of asparagus to the oven.  Bake both for 15 minutes.

While veggies bake, prepare your fishcakes. Heat remaining oil in a large skillet on medium-high. Add fishcakes and fry for 3-4 minutes. Turn heat down and flip. Cook for an additional 4-5 minutes or until cooked through. Serve with lemon wedges.