Meal Kit

Tilapia and Potato Croquettes with Brown Butter Caper Sauce

with roasted broccoli and red potatoes

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

Calories Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    4 oz. Mashed Potatoes
  • 6 oz. Red Potatoes
  • ½ oz. Capers
  • ½ tsp. Pink Seasoned Salt
  • Info
    11 oz. Tilapia Fillets
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    0.9 oz. Butter
  • 1 Lemon
  • Info
    ¼ oz. Flour
  • 8 oz. Broccoli Florets

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
    532
  • Carbohydrates
    45g
  • Fat
    25g
  • Protein
    39g
  • Sodium
    1660mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 2 Mixing Bowls
  • 1 Small Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

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

    Roast the Tilapia

    Pat tilapia dry, and season both sides with a pinch of salt and pepper. Place tilapia on one 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. Remove from oven and set aside until fish is cool enough to touch, at least 10 minutes. While fish roasts and cools, roast potatoes.

  2. 2

    Start Vegetables and Prepare Ingredients

    Cut each potato into six to eight wedges. Place potatoes on another prepared baking sheet and toss with 1 tsp. olive oil and half the seasoning blend (reserve remaining for broccoli). Spread into a single layer and roast in hot oven until beginning to get tender, 8-9 minutes.
    While potatoes roast, cook cut broccoli into bite-sized pieces. Zest and halve lemon. Cut one half into wedges and juice the other half. Finely chop capers.

  3. 3

    Form the Fish Cakes

    Transfer cooled fish to a mixing bowl and shred into small pieces. Add mashed potatoes, ¼ tsp. lemon zest, 1 tsp. lemon juice (reserve remaining for sauce), half the capers (reserve remaining for sauce), ¼ tsp. salt and a pinch of pepper and stir until combined. Stir in panko. Form tilapia mixture into four evenly-sized fish cakes, about 3" in diameter. Gently coat fish cakes on all sides with flour, pressing to adhere. Place on a plate and refrigerate, at least 5 minutes.

  4. 4

    Finish Vegetables and Fry Cakes

    In another mixing bowl, combine broccoli, 1 tsp. olive oil, and remaining seasoning blend until broccoli is coated. Remove baking sheet from oven and carefully add broccoli to potatoes. Baking sheet will be hot! Use a utensil. Spread both into a single layer and roast in hot oven until vegetables are browned and fork-tender, 14-16 minutes. While vegetables roast, place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan. Cook until browned and warm throughout, 3-4 minutes per side. Remove from burner and season cooked cakes with a pinch of salt.

  5. 5

    Make Brown Butter Caper Sauce and Finish Dish

    Place a small non-stick pan over medium-low heat. Add half the butter and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 2-3 minutes. Remove from burner and stir in remaining butter until melted. Stir in remaining capers, 1 tsp. remaining lemon juice, and a pinch of salt and pepper. Plate dish as pictured on front of card, topping fish cakes with sauce. Bon appétit!

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