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Baked Wild Alaskan Pollock

with Roasted Pepper Relish & Saffron Yogurt

Mediterranean Diet
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

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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! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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: