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Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. Roughly chop the almonds.
In a small pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.
While the rice cooks, place the asparagus on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 5 to 7 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 1 lemon wedge; carefully stir to coat. Season with salt and pepper to taste. Set aside in a warm place.
While the rice continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip the fillets and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.
Add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 2 to 3 minutes, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat; stir in the juice of the remaining lemon wedges, the parsley, and the almonds. Season with salt and pepper to taste.
Divide the cooked rice among 4 dishes. Top with the cooked catfish fillets and roasted asparagus. Top the catfish with the sauce. Enjoy!
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. Roughly chop the almonds.
In a small pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.
While the rice cooks, place the asparagus on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 5 to 7 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 1 lemon wedge; carefully stir to coat. Season with salt and pepper to taste. Set aside in a warm place.
While the rice continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip the fillets and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.
Add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 2 to 3 minutes, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat; stir in the juice of the remaining lemon wedges, the parsley, and the almonds. Season with salt and pepper to taste.
Divide the cooked rice among 4 dishes. Top with the cooked catfish fillets and roasted asparagus. Top the catfish with the sauce. Enjoy!
Tips from Home Chefs