All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
You may think of croquettes as the tap dancing kickline that shows up every Christmas, but you don't have to go to Radio City Music Hall to enjoy these. These little delights are filled with fresh fish and yummy potatoes, then breaded and fried. Topping these beauts is a delectable, delightful caper aioli, bringing all the richness and saltiness you'd want. Santa Claus is months away from coming to town, but you can get your croquettes right now and right here.
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
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
Customize It Instructions
If using mahi-mahi, follow same instructions as tilapia in Step 1, roasting until fish reaches minimum internal temperature, 12-14 minutes.
Roast the Tilapia
Pat tilapia dry, and season both sides with a pinch of salt and pepper.
Place tilapia on 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. Transfer to a mixing bowl. Set aside until cool enough to handle, at least 10 minutes.
While fish roasts and cools, prepare ingredients.
Prepare Ingredients and Start Potatoes
Cut broccoli into bite-sized pieces.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Finely chop capers.
Cut each potato into six to eight wedges.
Replace foil and cooking spray on baking sheet. Place potatoes on newly foiled 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, form fish cakes.
Form the Fish Cakes
Shred cooled fish into small pieces. Add 1 tsp. lemon juice, half the capers (reserve remaining of both for sauce), mashed potatoes, ¼ tsp. lemon zest, ¼ tsp. salt, and a pinch of pepper. Stir until combined. Stir in panko.
Form tilapia mixture into four evenly-sized fish cakes, about 3" in diameter. Gently coat fish cakes entirely with flour, pressing to adhere. Place on a plate and refrigerate, at least 5 minutes.
Make Sauce and Finish Vegetables
Combine remaining capers, mayonnaise, and 2 tsp. lemon juice in another mixing bowl. Set aside.
In another mixing bowl, combine broccoli, 1 tsp. olive oil, and remaining seasoning blend until broccoli is coated.
Carefully add broccoli to potatoes. Baking sheet will be hot! Use a utensil. Spread into a single layer and roast in hot oven until vegetables are browned and fork-tender, 14-16 minutes.
While vegetables roast, fry cakes.
Fry Cakes and Finish Dish
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 with a pinch of salt.
Plate dish as pictured on front of card, topping fish cakes with sauce. Squeeze lemon wedges over meal to taste. Bon appétit!
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