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.
Pat tilapia fillets dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Place tilapia on prepared baking sheet, drizzle with 1 tsp. olive oil, and roast 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.
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.
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 (reserve remaining for garnish), half the parsley (reserve remaining 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.
Cook the Fish Cakes
Form tilapia 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.
Toss the Salad
In another mixing bowl, toss together romaine, tomato, sliced shallot (to taste), and poppy seed dressing. Alternatively, serve dressing on side to control amount.
Plate dish as pictured on front of card, garnishing fish cakes with remaining parsley, remaining Old Bay seasoning (to taste), and serving a lemon wedge on the side. Bon appétit!