New England-Style Fish Cakes

Ingredients

• 2 Tilapia Fillets
• 1 Lemon
• 4 Parsley Sprigs
• 1 Shallot
• 1 Roma Tomato
• 1 Romaine Heart
• ½ cup Panko Breadcrumbs
• 1 ½ oz Mayonnaise
• 1 Tbsp. Old Bay Seasoning
• 1 ½ fl. oz. Poppyseed Dressing
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Avoid pressing cakes together too tightly when forming. You want them to just hold together but stay delicate and flaky. Old Bay is a Maryland original. This mixture of celery, salt, paprika and other spices are placed on the tables of Chesapeake Bay-area seafood restaurants just as you would ketchup or salt and pepper.

2. 2

   Roast the Fish: Rinse tilapia fillets, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. Place tilapia on and roast until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove from oven, carefully transfer to a plate, and allow to cool 5-10 minutes. While fish cooks, prepare

3. 3

   Form tilapia mixture into four evenly-sized fish: cakes, about 4” in diameter. Place a large non-stick pan over medium heat and add 2 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 cakes from heat and set aside. Repeat with remaining cakes

4. 4

   Prepare the Ingredients: Halve lemon lengthwise. Cut one half into two wedges and juice other half. Stem and mince parsley. Halve and peel shallot. Slice half the shallot into thin strips and finely dice other half. Core Roma tomato and cut into ½” dice. Hold romaine head at root end and chop coarsely.

5. 5

   Toss together romaine, tomato, sliced shallot (to: taste), and poppyseed dressing in a medium mixing

6. 6

   Prepare the Fish Cakes: Once tilapia has cooled, shred lightly with two forks or your hands. Add panko breadcrumbs, mayonnaise, half the Old Bay seasoning (reserve remaining for garnish), 2 tsp. finely diced shallot, half the parsley (reserve remaining for garnish), 2 tsp. lemon juice, and a pinch of pepper to a medium combined and able to be formed into cakes.

7. 7

   Plate the Dish: Place a serving of salad on a plate. Add two fish cakes to plate. Garnish with remaining parsley, remaining Old Bay seasoning (to taste), and serve with a lemon wedge. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Half is added to fish cake mixture and remaining garnishes cakes. (The seasoning has a nice amount of heat; feel free to use less to garnish the cakes.) twice. 2 tsp. finely diced shallot is added to fish cake mixture, and sliced shallot is twice. Half is added to fish cake mixture and remaining • Shallots bring a slightly assertive onion-garlic flavor when used raw. Use to taste when sliced shallots to salad. the recipe before you start–we promise it will be time