Place tilapia on prepared baking sheet with 2 tsp. olive oil and a pinch of salt and pepper.
Bake in hot oven until fish reach a minimum internal temperature of 145 degrees, 12-15 minutes.
Remove to a mixing bowl and allow to cool, 5 minutes.
While tilapia cooks, prepare ingredients.
Prepare the Ingredients and Make Sauce
Remove strings from sugar snap peas, if necessary.
Trim and mince white portions of green onions. Cut green portions into thin ribbons. Keep white and green portions separate.
In another mixing bowl, combine teriyaki glaze, sesame oil, 1 tsp. water, and white portions of green onions. Set aside.
Roast the Snap Peas
On second prepared baking sheet, toss snap peas with sesame seeds, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven, 10-12 minutes.
While snap peas roast, form fish cakes.
Form the Cakes
To mixing bowl with fish, add panko, mayonnaise, ¼ tsp. salt, and a pinch of pepper and thoroughly combine.
Form fish mixture into four cakes, 4" in diameter.
Cook the Cakes
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add fish cakes to hot pan and cook until browned, 2-3 minutes per side.
Remove from burner.
Plate dish as pictured on front of card, spooning teriyaki-scallion sauce on fish cakes and garnishing with green portions of green onions. Bon appétit!