Meal Kit

Panko Dijon Fish Cake

With Frisee Salad and Balsamic Vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish (Tilapia), Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Making your own Dijon fish cakes at home is so quick and easy. We used white and flaky tilapia and mixed in fresh dill, Dijon mustard, lemon, green onion, paprika and panko breadcrumb. We placed this delicious cake on a bed of delicate frisee lettuce and heirloom cherry tomatoes, finishing it off with a tangy balsamic vinaigrette.

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • 11 Green Onions
  • 1 Lemon
  • Info
    ½ cup Mayonnaise
  • 3 oz. Heirloom Cherry Tomatoes
  • Info
    1 cup Panko Breadcrumbs
  • ¼ cup Dijon Mustard
  • Info
    2 fl. oz. Balsamic Vinaigrette
  • 1⅗ oz. Radishes
  • 1 oz. Frisee
  • 1 tsp. Paprika
  • 0 Dill Sprigs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

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
  1. 1

    Prep the Vegetables

    Pre heat the oven to 375 degrees for the roasting of the fish. Thinly slice the green onions on a bias. Chop the fresh dill, reserving a small amount for garnish. Cut the lemon in half. Slice the heirloom cherry tomatoes in half. Cut the root off the head of frisee. Thinly slice the radish into circular coin pieces.

  2. 2

    Cook the Tilapia

    Season the tilapia on both sides with a pinch of salt, pepper, and paprika. Place on a baking sheet and drizzle with 1tsp of oil. Roast the fish in the oven for 8-10 minutes or until fish is bright white and firm to the touch. Cool and reserve.

  3. 3

    Make the Cake

    In a large mixing bowl, shred the fish into ½ inch pieces. Add the mayonnaise, ½ the bread crumb, Dijon mustard, dill, juice of the lemon, and green onion. Mix gently to incorporate. Form the mixture into two equal sized fish cakes. Add sing more breadcrumb if the mixture is too loose to form. Place the remaining breadcrumbs on a baking sheet or bowl and coat the cake with the generously with the bread crumbs.

  4. 4

    Cook the Cake

    Heat a large sauté pan over medium heat. Add 1 tbsp. oil to the pan. When pan and oil is hot, gently add the cakes. Cook on each side for 3-4 minutes or until cake is golden brown and warm throughout. Watch closely, bread crumbs brown quickly!

  5. 5

    Plate the Dish

    Place the frisee lettuce in the middle of the plate. Top the frisee with a fish cake. Add the cherry tomatoes, and radish to the plate. Drizzle with the delicious balsamic vinaigrette that we have provided. Garnish with remaining fresh dill.

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