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
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Add a new dimension to your seafood game with these lemony fish cakes. Baked tilapia gets mixed with fresh parsley, crackers, and Old Bay seasoning that adds distinctive, zesty flavor to these delicate cakes. Served alongside a crisp romaine salad tossed with poppy seed dressing, this is cal-conscious living at its finest.
Tip: To remove the core of a tomato, carefully making a circle with your knife around the stem, then remove circle.
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
Roast the Fish
Pat tilapia fillets dry.
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.
Carefully transfer cooked tilapia to a plate. Let cool, 5-10 minutes.
While fish roasts, prepare ingredients.
Prepare the Ingredients
Halve and peel shallot. Slice half into thin strips and mince other half.
Halve lemon lengthwise. Cut one half into wedges and juice other half.
Stem and mince parsley.
Hold romaine heart at root end and chop coarsely.
Core tomatoes and cut into ½" dice.
Prepare the Fish Cake Mixture
Finely crush crackers.
Once tilapia has cooled, lightly shred fillets into a mixing bowl. Add crackers, mayonnaise, 2 tsp. minced shallot, 2 tsp. lemon juice, half the Old Bay seasoning, half the parsley (reserve remaining of each for garnish), and a pinch of pepper to bowl and thoroughly combine. Set aside, 5 minutes.
After 5 minutes, stir tilapia-cracker mixture until slightly sticky mixture forms.
Cook the Fish Cakes
Form fish cake mixture into four evenly-sized fish cakes, about 4" in diameter. Avoid pressing cakes together too tightly when forming. They should just hold together, staying delicate and flaky.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Working in batches if necessary, add fish cakes to hot pan. Cook until browned and warm throughout, 3-4 minutes per side.
Remove from pan and set aside. Repeat with remaining cakes as needed, replenishing oil if necessary.
Toss the Salad
In another mixing bowl, toss together romaine, tomato, sliced shallot (to taste), and poppyseed dressing. Alternatively, serve dressing on side to control amount.
Plate dish as pictured on front of card, garnishing fish cakes with remaining parsley and remaining Old Bay seasoning (to taste). Squeeze lemon wedge over to taste. Bon appétit!
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