Dijon Fish Cakes With Greens

fishcakes
Photo by Charles Masters
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 633 calories
    • Calories 436 calories from fat
    • Fat 49 g
    • Sat Fat 7 g
    • Cholesterol 188 mg
    • Sodium 804 mg
    • Protein 38 g
    • Carbohydrate 11 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 33 mg
  • April 2011

Ingredients

  1. Check 4 6-ounce tilapia fillets
  2. Check kosher salt and black pepper
  3. Check 1/2cup mayonnaise
  4. Check 2 large eggs
  5. Check 2tablespoons chopped fresh dill
  6. Check 1tablespoon plus 1 teaspoon Dijon mustard
  7. Check 3/4cup panko
  8. Check 2tablespoons canola oil
  9. Check 2tablespoons olive oil
  10. Check 1 1/2tablespoons red wine vinegar
  11. Check 5ounces salad greens

Directions

  1. Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces.
  2. In a medium bowl, combine the mayonnaise, eggs, dill, and 1 tablespoon of the mustard. Fold in the tilapia and panko. Form the mixture into 8 cakes and chill for at least 30 minutes. Heat the canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side.
  3. Meanwhile, in a large bowl, whisk together the olive oil, vinegar, the remaining 1 teaspoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the salad greens and toss to combine. Serve with the fish cakes.