Catfish Meunière with Ras El Hanout Collard Greens & Lentils

Catfish Meunière

with Ras El Hanout Collard Greens & Lentils

35 MIN
2 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

Fish “à la meunière” is a classic French preparation in which fillets are dredged in flour, lightly fried and served with a sauce of browned butter, lemon and parsley. In our version, we’re using rice flour for an extra-fine, crisp coating, and adding briny capers to the sauce. We’re serving our gourmet catfish atop a hearty bed of beluga lentils (a variety that keeps its shape when cooked) and sautéed collard greens—seasoned, for a special, warming touch, with fragrant Moroccan spices.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the lentils:
1 Cook the lentils:

Heat a large pot of salted water to boiling on high. Once boiling, add the lentils and cook 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel, halve and thinly slice the onion. Remove and discard the collard green stems; roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the capers.

Cook the collard greens:
3 Cook the collard greens:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ras el hanout and cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant. Add the collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

Coat & brown the catfish:
4 Coat & brown the catfish:

While the lentils continue to cook, place the rice flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In the pan used to cook the collard greens, melt ¾ of the butter on medium until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until the fillets and butter are golden brown. Flip the fillets and cook 1 to 2 minutes, or until almost cooked through.

Finish the catfish & sauce:
5 Finish the catfish & sauce:

Add the capers and the juice of 3 lemon wedges to the pan of catfish; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until thoroughly combined and the catfish is cooked through. Remove from heat and set aside in a warm place.

Finish the lentils & plate your dish:
6 Finish the lentils & plate your dish:

To the pot of cooked lentils, add the cooked collard greens, lemon zest, remaining butter and the juice of the remaining lemon wedge. Cook on medium, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Divide the finished lentils and finished catfish fillets between 2 dishes. Top the fillets with a few spoonfuls of the sauce. Enjoy!

Tips from Home Chefs

1 Cook the lentils:

Heat a large pot of salted water to boiling on high. Once boiling, add the lentils and cook 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Cook the collard greens:
3 Cook the collard greens:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ras el hanout and cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant. Add the collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

4 Coat & brown the catfish:

While the lentils continue to cook, place the rice flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In the pan used to cook the collard greens, melt ¾ of the butter on medium until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until the fillets and butter are golden brown. Flip the fillets and cook 1 to 2 minutes, or until almost cooked through.

Coat & brown the catfish:
Finish the catfish & sauce:
5 Finish the catfish & sauce:

Add the capers and the juice of 3 lemon wedges to the pan of catfish; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until thoroughly combined and the catfish is cooked through. Remove from heat and set aside in a warm place.

6 Finish the lentils & plate your dish:

To the pot of cooked lentils, add the cooked collard greens, lemon zest, remaining butter and the juice of the remaining lemon wedge. Cook on medium, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Divide the finished lentils and finished catfish fillets between 2 dishes. Top the fillets with a few spoonfuls of the sauce. Enjoy!

Browse Steps
1 of 6