Place tilapia on one prepared baking sheet and season 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, 12-14 minutes.
Remove to a mixing bowl and let cool, 5 minutes.
While tilapia cooks, prepare ingredients.
Prepare Ingredients and Make Sauce
Remove strings from sugar snap peas, if necessary.
Trim and mince white portions of green onions. Slice green portions thinly on an angle. 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 sugar 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, 3" 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!