Catfish Meunière with Spiced Lentils & Kale

Catfish Meunière

with Spiced Lentils & Kale

30 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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
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

The star of this sophisticated dish is a sumptuous butter sauce brightened with capers and lemon juice. We’re using the sauce to baste flour-coated catfish fillets—a French technique known as à la meunière. Black lentils (a variety that keeps its shape as it cooks) tossed with hearty kale and sweet onion get a warming lift from ras el hanout, an aromatic Middle Eastern blend including turmeric, cinnamon, coriander, and more. (Chefs, your kale may be green curly, dark green lacinato, or red.)

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

Heat a small 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 and thinly slice the onion. Remove and discard the kale stems; roughly chop the leaves. Quarter and deseed the lemon.

Cook the kale:
3 Cook the kale:

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; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the ras el hanout; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the onion is coated. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. 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 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 flour (tapping off any excess). In the same pan, heat half the butter on medium-high until melted. Add the fillets, coated side down; cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until almost cooked through.

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

Add the capers and the juice of 3 lemon wedges to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until fragrant and the catfish is cooked through. Turn off the heat.

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

Add the cooked kale, remaining butter, and the juice of the remaining lemon wedge to the pot of cooked lentils. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished lentils between 2 dishes. Top with the finished catfish fillets and sauce. Enjoy!

Tips from Home Chefs

Cook the lentils:
1 Cook the lentils:

Heat a small 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.

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Remove and discard the kale stems; roughly chop the leaves. Quarter and deseed the lemon.

Cook the kale:
3 Cook the kale:

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; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the ras el hanout; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the onion is coated. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. 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 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 flour (tapping off any excess). In the same pan, heat half the butter on medium-high until melted. Add the fillets, coated side down; cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until almost cooked through.

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

Add the capers and the juice of 3 lemon wedges to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until fragrant and the catfish is cooked through. Turn off the heat.

6 Finish the lentils & plate your dish:

Add the cooked kale, remaining butter, and the juice of the remaining lemon wedge to the pot of cooked lentils. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished lentils between 2 dishes. Top with the finished catfish fillets and sauce. Enjoy!

Finish the lentils & plate your dish:
Browse Steps
1 of 6