Meal Kit
Tilapia and Potato Croquettes with Brown Butter Caper Sauce
with roasted broccoli and red potatoes
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tilapia), Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
In Your Box (serves 2)
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11 oz. Tilapia Fillets
- 8 oz. Broccoli Florets
- 6 oz. Red Potatoes
- 1 Lemon
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4 oz. Mashed Potatoes
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0.9 oz. Butter
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¼ cup Panko Breadcrumbs
- ½ oz. Capers
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¼ oz. Flour
- ½ tsp. Pink Seasoned Salt
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.
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Nutrition (per serving)
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Calories520
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Carbohydrates41g
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Net Carbs36g
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Fat25g
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Protein39g
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Sodium1660mg
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
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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 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 Form the Fish Cakes
Transfer cooled fish to a mixing bowl and shred into small pieces. Add mashed potatoes, 1/4 tsp. lemon zest, 1 tsp. lemon juice (reserve remaining for sauce), half the capers (reserve remaining for sauce), 1/4 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 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 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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