Pre heat the oven to 375 degrees for the roasting of the fish. Thinly slice the green onions on a bias. Chop the fresh dill, reserving a small amount for garnish. Cut the lemon in half. Slice the heirloom cherry tomatoes in half. Cut the root off the head of frisee. Thinly slice the radish into circular coin pieces.

Season the tilapia on both sides with a pinch of salt, pepper, and paprika. Place on a baking sheet and drizzle with 1tsp of oil. Roast the fish in the oven for 8-10 minutes or until fish is bright white and firm to the touch. Cool and reserve.

In a large mixing bowl, shred the fish into ½ inch pieces. Add the mayonnaise, ½ the bread crumb, Dijon mustard, dill, juice of the lemon, and green onion. Mix gently to incorporate. Form the mixture into two equal sized fish cakes. Add sing more breadcrumb if the mixture is too loose to form. Place the remaining breadcrumbs on a baking sheet or bowl and coat the cake with the generously with the bread crumbs.

Heat a large sauté pan over medium heat. Add 1 tbsp. oil to the pan. When pan and oil is hot, gently add the cakes. Cook on each side for 3-4 minutes or until cake is golden brown and warm throughout. Watch closely, bread crumbs brown quickly!

Place the frisee lettuce in the middle of the plate. Top the frisee with a fish cake. Add the cherry tomatoes, and radish to the plate. Drizzle with the delicious balsamic vinaigrette that we have provided. Garnish with remaining fresh dill.