All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast the Tilapia
Place tilapia on prepared baking sheet and drizzle with 1 tsp. olive oil.
Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Let cool at least 5 minutes.
While tilapia roasts, prepare ingredients.
Prepare Ingredients and Make Tzatziki
Halve grape tomatoes.
Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds.
Trim cucumber and cut into ¼" dice.
In a mixing bowl, combine sour cream, cucumber, and a pinch of salt and pepper.
Make Fish Cake Mixture
Once tilapia has cooled, lightly shred fillets into another mixing bowl.
Add panko, garlic salt, mayonnaise, garlic, and a pinch of pepper to bowl and thoroughly combine. Set aside, 5 minutes.
After 5 minutes, stir tilapia-panko mixture until slightly sticky mixture forms.
Cook the Fish Cakes
Form fish cake mixture into four evenly-sized fish cakes, about 3" in diameter.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan. Cook until browned and warm throughout, 3-4 minutes per side.
Remove to plate. Wipe pan clean and reserve.
Cook Vegetables and Finish Dish
Return pan used to cook fish cakes to medium-high heat and add 1 Tbsp. olive oil. Add zucchini, tomatoes, ½ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until zucchini and tomatoes soften slightly, 3-5 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping fish cakes with tzatziki. Bon appétit!
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