Dijon Fish Cakes With Greens

By DenaK

Ingredients

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

Details

Servings 4
Preparation time 15mins
Cooking time 75mins
Adapted from realsimple.com

Preparation

Step 1

Directions

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.

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.