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
Medium Non-Stick Pan
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 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.
Prepare the Ingredients
Zest lemon, halve, and juice. Peel, trim, and cut carrot into ½" slices on an angle. Cut mushrooms into ¼" slices. Halve and peel onion. Cut halves into ¼" slices. Mince garlic. While vegetables roast, combine ¼ the mayonnaise and ½ tsp. lemon juice in a mixing bowl
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, ½ tsp. salt, and ¼ 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.
Make the Fish Cakes
Add tilapia and any accumulated juices, panko, remaining mayonnaise, lemon zest, garlic, 1 Tbsp. lemon juice, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper to another mixing bowl. Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter.
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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