Catfish & Green Peppercorn Sauce with Oven Fries & Creamed Kale

Catfish & Green Peppercorn Sauce

with Oven Fries & Creamed Kale

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
  • View All
    Nutrition Label
    Download

In this sophisticated recipe, you’ll serve catfish au poivre—coated with a sauce of briny, mild green peppercorns, tart verjus, and rich butter. On the side, creamy mustard sauce (simply mayonnaise and Dijon mustard) pairs perfectly with oven fries.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/2-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves.

Make the creamed kale:
3 Make the creamed kale:

While the potatoes continue to roast, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale, heavy cream (shaking the bottle before opening), and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until the liquid has cooked off and the kale is wilted. Turn off the heat and stir in half the cheese. Season with salt and pepper to taste. Cover to keep warm.

Coat & cook the fish:
4 Coat & cook the fish:

While the kale cooks, combine the flour and spice blend on a plate. Pat the fish dry with paper towels; season with salt and pepper on both sides. Coat one side of each seasoned fillet in the flour mixture. Transfer to a separate plate (tapping off any excess coating). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the fish, coated side down. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the peppercorn sauce:
5 Make the peppercorn sauce:

Add the peppercorns, verjus, and 2 tablespoons of water to the pan of reserved fond (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the cooked catfish, roasted potatoes, and creamed kale with the creamy mustard sauce on the side. Top the fish with the peppercorn sauce. Garnish the kale with the remaining cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/2-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves.

Prepare the remaining ingredients:
Make the creamed kale:
3 Make the creamed kale:

While the potatoes continue to roast, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale, heavy cream (shaking the bottle before opening), and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until the liquid has cooked off and the kale is wilted. Turn off the heat and stir in half the cheese. Season with salt and pepper to taste. Cover to keep warm.

4 Coat & cook the fish:

While the kale cooks, combine the flour and spice blend on a plate. Pat the fish dry with paper towels; season with salt and pepper on both sides. Coat one side of each seasoned fillet in the flour mixture. Transfer to a separate plate (tapping off any excess coating). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the fish, coated side down. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Coat & cook the fish:
Make the peppercorn sauce:
5 Make the peppercorn sauce:

Add the peppercorns, verjus, and 2 tablespoons of water to the pan of reserved fond (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste.

6 Serve your dish:

Serve the cooked catfish, roasted potatoes, and creamed kale with the creamy mustard sauce on the side. Top the fish with the peppercorn sauce. Garnish the kale with the remaining cheese. Enjoy!

Serve your dish: