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
Spice Level:Not Spicy
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
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.
You Will Need
Small Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.