Meal Kit

Marseillais Fish Cakes

with roasted creminis and carrot

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish (Tilapia), Eggs, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • 12 oz. Carrot
  • 1 Yellow Onion
  • 1 Lemon
  • 4 oz. Cremini Mushrooms
  • Info
    2 oz. Mayonnaise
  • 2 oz. Spinach
  • Info
    ¼ cup Panko Breadcrumbs
  • 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.

  • 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

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
  1. 1

    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.

  2. 2

    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

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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