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Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 25 to 27 minutes, or until tender when pierced with a fork. Remove from the oven.
While the potatoes roast, cut off and discard any stems from the fennel; halve, core, and thinly slice the bulb. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Pick the mint leaves off the stems; discard the stems. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the verjus and 1/4 cup of water; stir to combine.
While the potatoes continue to roast, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat the ghee and a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm.
To the pan of reserved fond, add the prepared fennel mixture (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the glaze. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
Serve the cooked fish with the roasted potatoes. Top the fish with the glazed vegetables. Garnish with the mint leaves (tearing before adding). Enjoy!
Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 25 to 27 minutes, or until tender when pierced with a fork. Remove from the oven.
While the potatoes roast, cut off and discard any stems from the fennel; halve, core, and thinly slice the bulb. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Pick the mint leaves off the stems; discard the stems. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the verjus and 1/4 cup of water; stir to combine.
While the potatoes continue to roast, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat the ghee and a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm.
To the pan of reserved fond, add the prepared fennel mixture (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the glaze. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
Serve the cooked fish with the roasted potatoes. Top the fish with the glazed vegetables. Garnish with the mint leaves (tearing before adding). Enjoy!
Tips from Home Chefs