Rating: 4 stars
157 Ratings
  • 1 star values: 7
  • 2 star values: 20
  • 3 star values: 37
  • 4 star values: 32
  • 5 star values: 61

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Charles Masters

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

633 calories; fat 49g; saturated fat 7g; cholesterol 188mg; sodium 804mg; protein 38g; carbohydrates 11g; sugars 2g; fiber 1g; iron 2mg; calcium 33mg.
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