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.

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 1/2" dice.

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.

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.

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!