Catfish Almondine with Roasted Asparagus & Rice

Catfish Almondine

with Roasted Asparagus & Rice

35 MIN
4 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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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

“Almondine” comes from a French term that simply means “topped with almonds.” It’s a classic preparation for mild white fish featuring a sauce of almonds, brown butter, and lemon juice. Here, the sauce lends our tender catfish fillets a delicious richness, as well as a bit of contrasting crunch. For a seasonal touch, we’re swapping in roasted asparagus for the traditional side of green beans.

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

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.

Cook the rice:
2 Cook the rice:

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.

Roast the asparagus:
3 Roast the asparagus:

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.

Coat & cook the catfish:
4 Coat & cook the catfish:

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.

Make the sauce:
5 Make the sauce:

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.

Serve your dish:
6 Serve your dish:

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

1 Prepare the ingredients:

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.

2 Cook the rice:

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.

Cook the rice:
Roast the asparagus:
3 Roast the asparagus:

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.

4 Coat & cook the catfish:

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.

Coat & cook the catfish:
Make the sauce:
5 Make the sauce:

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.

6 Serve your dish:

Divide the cooked rice among 4 dishes. Top with the cooked catfish fillets and roasted asparagus. Top the catfish with the sauce. Enjoy!

Serve your dish:
Browse Steps
1 of 6