Pat tilapia dry.

Place tilapia on prepared baking sheet*. Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 12-14 minutes.

Carefully transfer cooked tilapia to a plate. Let cool, 5-10 minutes.

While fish roasts, prepare ingredients.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/2" dice.

Core tomato, halve lengthwise, and use spoon to scoop out insides. Cut into 1/2" dice.

Halve and juice lime.

Coarsely chop cilantro (no need to stem).

In a mixing bowl, combine tomato, avocado, cilantro and a pinch of salt. Set aside.

In another mixing bowl, combine sour cream, 2 tsp. lime juice (reserve remaining for salad), 1 tsp. olive oil, and a pinch of salt. Set aside.

Once tilapia has cooled, lightly shred fillets into another mixing bowl.

Add panko, mayonnaise, 1/4 tsp. salt and a pinch of pepper to bowl and thoroughly combine. Set aside, 5 minutes.

After 5 minutes, stir tilapia mixture until it becomes slightly sticky.

Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter. Avoid pressing cakes together too tightly when forming. They should just hold together, staying delicate and flaky.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Working in batches if necessary, add fish cakes to hot pan. Cook until browned and warm throughout, 3-4 minutes per side.

Remove to a plate. Repeat with remaining cakes as needed, replenishing oil if necessary.

In another mixing bowl, combine 2 tsp. remaining lime juice, 1 Tbsp. olive oil, and 1/4 tsp. salt. Add spinach and toss or gently stir to combine.

Plate dish as pictured on front of card, topping salad with avocado-tomato salsa and garnishing fish cakes with lime crema. Bon appétit!