New England-Style Fish Cakes

with romaine and tomato salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Add a new dimension to your seafood game with these lemony fish cakes. Baked tilapia gets mixed with fresh parsley, panko breadcrumbs, 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.

In Your Box (serves 2)

  • 1 Shallot
  • 1 Tbsp. Old Bay Seasoning
  • ¼ oz. Parsley
  • Info
    12 oz. Tilapia Fillets
  • 1 Lemon
  • 1 Romaine Heart
  • 2 Roma Tomato
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1½ oz. Mayonnaise
  • Info
    1½ fl. oz. Poppyseed Dressing
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Fish

    Roast the Fish

    Pat tilapia fillets dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. 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, 12-15 minutes. Carefully transfer cooked tilapia to a plate. Let cool 5-10 minutes. While fish roasts, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Halve and peel shallot. Slice half into thin strips and cut other half into a fine dice. Halve lemon lengthwise. Cut one half into two wedges and juice other half. Stem and mince parsley. Hold romaine heart at root end and chop coarsely. Core tomato and cut into ½" dice.

  • Step 3 - Prepare the Fish Cake Mixture

    Prepare the Fish Cake Mixture

    Once tilapia has cooled, shred lightly. Add panko, mayonnaise, 2 tsp. finely diced 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 a mixing bowl. Add shredded tilapia and mix until combined and able to be formed into cakes.

  • Step 4 - Cook the Fish Cakes

    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. 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 pan and set aside. Repeat with remaining cakes as needed, replenishing oil if necessary.

  • Step 5 - Toss the Salad

    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!