Baked Wild Alaskan Pollock with Roasted Pepper Relish  & Saffron Yogurt
Mediterranean Diet

Baked Wild Alaskan Pollock

with Roasted Pepper Relish & Saffron Yogurt

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this flavorful Middle-Eastern-inspired dish, a coating of saffron yogurt before baking our fish imparts the spice’s delicately bittersweet flavor and helps keep the fish deliciously moist. It gets tangy-sweet contrast from our roasted pepper and almond relish spooned on top.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the relish:
1 Prepare the ingredients & make the relish:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1/3 of the vinegar. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Medium dice the zucchini. Roughly chop the peppers. Roughly chop the almonds. In a bowl, combine the chopped peppers and almonds and half the remaining vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine.

Cook the couscous:
2 Cook the couscous:

In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste. Cover to keep warm. 

Make the saffron yogurt:
3 Make the saffron yogurt:

While the couscous cooks, in a bowl, combine the yogurt, saffron-vinegar mixture, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. Transfer half the saffron yogurt to a small bowl and set aside for serving.

Coat & bake the fish:
4 Coat & bake the fish:

While the couscous continues to cook, line a sheet pan with aluminum foil. Lightly oil the foil. Pat the fish dry with paper towels. Halve each fillet crosswise. Season with salt and pepper on both sides. Place on the sheet pan. Evenly top the seasoned fillets with the remaining saffron yogurt; spread into a even layer, then drizzle each with olive oil. Bake 6 to 8 minutes, or until the fish is opaque and cooked through. Remove from the oven. 

Cook the zucchini:
5 Cook the zucchini:

While the fish bakes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add half the ras el hanout (you will have extra); cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Turn off the heat and season with salt and pepper to taste. 

Finish the couscous & serve your dish:
6 Finish the couscous & serve your dish:

Add the cooked zucchini, remaining vinegar, and a drizzle of olive oil to the pot of cooked couscous. Stir to combine and season with salt and pepper to taste. Serve the baked fish over the finished couscous. Top the fish with the relish. Serve with the reserved saffron yogurt on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the relish:
1 Prepare the ingredients & make the relish:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1/3 of the vinegar. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Medium dice the zucchini. Roughly chop the peppers. Roughly chop the almonds. In a bowl, combine the chopped peppers and almonds and half the remaining vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine.

2 Cook the couscous:

In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste. Cover to keep warm. 

Cook the couscous:
Make the saffron yogurt:
3 Make the saffron yogurt:

While the couscous cooks, in a bowl, combine the yogurt, saffron-vinegar mixture, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. Transfer half the saffron yogurt to a small bowl and set aside for serving.

4 Coat & bake the fish:

While the couscous continues to cook, line a sheet pan with aluminum foil. Lightly oil the foil. Pat the fish dry with paper towels. Halve each fillet crosswise. Season with salt and pepper on both sides. Place on the sheet pan. Evenly top the seasoned fillets with the remaining saffron yogurt; spread into a even layer, then drizzle each with olive oil. Bake 6 to 8 minutes, or until the fish is opaque and cooked through. Remove from the oven. 

Coat & bake the fish:
Cook the zucchini:
5 Cook the zucchini:

While the fish bakes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add half the ras el hanout (you will have extra); cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Turn off the heat and season with salt and pepper to taste. 

6 Finish the couscous & serve your dish:

Add the cooked zucchini, remaining vinegar, and a drizzle of olive oil to the pot of cooked couscous. Stir to combine and season with salt and pepper to taste. Serve the baked fish over the finished couscous. Top the fish with the relish. Serve with the reserved saffron yogurt on the side. Enjoy! 

Finish the couscous & serve your dish:
Browse Steps
1 of 6