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
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, crackers, and Chesapeake seasoning that adds a distinctive, zesty flavor to these delicate cakes. Served alongside a crisp romaine salad tossed with poppyseed dressing, this is cal-conscious living at its finest. Tip: Wet your hands before forming fish cakes, this will prevent fish cake mixture from sticking to your hands.
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
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
Customize It Instructions
If using mahi-mahi, follow same instructions as tilapia in Step 1, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
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 roasted tilapia to a plate. Let cool, 5-10 minutes.
While fish roasts, prepare ingredients.
Prepare the Ingredients
Halve and peel shallot. Slice one 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, transfer to a mixing bowl and lightly shred.
Add crackers, mayonnaise, 2 tsp. minced shallot, 2 tsp. lemon juice, half the seasoning blend, 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 fish cake mixture until slightly sticky.
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 fish cakes to a plate and set aside. Repeat with remaining cakes as needed, replenishing oil if necessary.
Toss Salad and Finish Dish
In another mixing bowl, combine 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 seasoning blend (to taste). Squeeze lemon wedges over to taste. Bon appétit!
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