Meal Kit
Marseillais Fish Cakes
with roasted creminis and carrot
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tilapia), Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
In Your Box (serves 2)
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- 12 oz. Carrot
- 1 Yellow Onion
- 1 Lemon
- 4 oz. Cremini Mushrooms
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- 2 oz. Spinach
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- 1 Garlic Clove
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.
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Nutrition (per serving) jOQbjx3A
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Calories750
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Carbohydrates36g
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Net Carbs29g
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Fat53g
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Protein37g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
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
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Roast the Fish
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and tilapia fillets to hot pan until seared, 30 seconds. Place pan in oven and roast, 7-8 minutes. Tilapia will finish cooking in a later step. Remove tilapia and accumulated juices to a plate. Wipe pan clean and reserve. While tilapia cooks, prepare ingredients.
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Prepare the Ingredients
Zest lemon, halve, and juice. Peel, trim, and cut carrot into 1/2" slices on an angle. Cut mushrooms into 1/4" slices. Halve and peel onion. Cut halves into 1/4" slices. Mince garlic. While vegetables roast, combine 1/4 the mayonnaise and 1/2 tsp. lemon juice in a mixing bowl
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Roast the Vegetables
Keeping a dry towel wrapped around handle, return pan used to cook tilapia over medium-high heat. Add 2 Tbsp. olive oil, carrot, and mushrooms to hot pan. Stir often until lightly browned, 3-4 minutes. Stir in onion, 1/2 tsp. salt, and 1/4 tsp. pepper, and return pan to oven. Roast until carrot is tender, 15-18 minutes. Remove from oven. Carefully add spinach to pan and let wilt from residual heat.
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Make the Fish Cakes
Add tilapia and any accumulated juices, panko, remaining mayonnaise, lemon zest, garlic, 1 Tbsp. lemon juice, 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper to another mixing bowl. Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter.
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Finish the Fish Cakes
Place a medium 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 cakes from heat and set aside. Repeat with remaining cakes, adding oil as needed. Place two fish cakes on a plate. Serve vegetables and sauce alongside.
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