Home Chef New England-Style Fish Cakes

Add a new dimension to your seafood with these lemony fish cakes by Home Chef. Baked tilapia, fresh parsley and crackers join forces for a distinctive, zesty dinner that’s surprisingly calorie-conscious.

Serves: 2Prep: 20 minutesCook: 25 minutesTotal: 45 minutes

Serves: 2

Ingredients

  • 1 shallot, divided, ½ minced and ½ sliced into thin strips
  • 1 tablespoon OLD BAY® Seasoning, divided
  • 1 1/2 teaspoons parsley, minced
  • 2 (6 oz. each) tilapia fillets
  • 1 lemon, divided, ½ cut into wedges and ½ juiced
  • 1 romaine heart, coarsely chopped
  • 2 Roma tomatoes, diced
  • 4 saltine crackers, finely crushed
  • 3 tablespoons mayonnaise
  • 3 tablespoons poppyseed dressing
  • Olive oil
  • Pepper, to taste

Directions

  • Preheat oven to 400°F. Prepare baking sheet with foil and cooking spray.
  • On baking sheet, place tilapia; drizzle with 1 teaspoon olive oil. Roast 12-14 minutes, until fish reaches a minimum internal temperature of 145°F.
  • Once tilapia has cooled, lightly shred fillets and place in mixing bowl. Combine with crackers, mayonnaise, 2 teaspoons minced shallot, 2 teaspoons lemon juice, half the seasoning, half the parsley and a pinch of pepper. Set aside 5 minutes.
  • Stir mixture until slightly sticky. Form into four evenly-sized fish cakes, about 4” in diameter.
  • On a large non-stick pan over medium heat, add 2 teaspoons olive oil. Working in batches if necessary, cook fish cakes until browned and warmed throughout, 3-4 minutes per side.
  • In a mixing bowl, toss together romaine, tomato, sliced shallot and poppyseed dressing. Squeeze lemon wedge over fish cakes and garnish with remaining parsley and the remaining seasoning.

Recipe Information

Serves: 2

Ingredients

  • 1 shallot, divided, ½ minced and ½ sliced into thin strips
  • 1 tablespoon OLD BAY® Seasoning, divided
  • 1 1/2 teaspoons parsley, minced
  • 2 (6 oz. each) tilapia fillets
  • 1 lemon, divided, ½ cut into wedges and ½ juiced
  • 1 romaine heart, coarsely chopped
  • 2 Roma tomatoes, diced
  • 4 saltine crackers, finely crushed
  • 3 tablespoons mayonnaise
  • 3 tablespoons poppyseed dressing
  • Olive oil
  • Pepper, to taste

Directions

  • Preheat oven to 400°F. Prepare baking sheet with foil and cooking spray.
  • On baking sheet, place tilapia; drizzle with 1 teaspoon olive oil. Roast 12-14 minutes, until fish reaches a minimum internal temperature of 145°F.
  • Once tilapia has cooled, lightly shred fillets and place in mixing bowl. Combine with crackers, mayonnaise, 2 teaspoons minced shallot, 2 teaspoons lemon juice, half the seasoning, half the parsley and a pinch of pepper. Set aside 5 minutes.
  • Stir mixture until slightly sticky. Form into four evenly-sized fish cakes, about 4” in diameter.
  • On a large non-stick pan over medium heat, add 2 teaspoons olive oil. Working in batches if necessary, cook fish cakes until browned and warmed throughout, 3-4 minutes per side.
  • In a mixing bowl, toss together romaine, tomato, sliced shallot and poppyseed dressing. Squeeze lemon wedge over fish cakes and garnish with remaining parsley and the remaining seasoning.