Marseillais Fish Cakes

with roasted creminis and carrot

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 Tilapia Fillets
  • 1 Lemon
  • 12 oz. Carrot
  • 4 oz. Cremini Mushrooms
  • 1 Yellow Onion
  • 1 Garlic Clove
  • Info
    2 oz. Mayonnaise
  • 2 oz. Spinach
  • Info
    ¼ cup Panko Breadcrumbs
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • Step 1 - Roast the Fish

    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.

  • Step 2 - Prepare the 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

  • Step 3 - Roast the Vegetables

    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.

  • Step 4 - Make the Fish Cakes

    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.

  • Step 5 - Finish the Fish Cakes

    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.