We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Baked Wild Alaskan Pollock
with Roasted Pepper Relish & Saffron Yogurt
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
-
2 Servings
- Est. 570 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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 Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
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!
Get This Recipe Delivered