Catfish Piccata & Fresh Fettuccine with Verjus Blanc & Spinach

Catfish Piccata & Fresh Fettuccine

with Verjus Blanc & Spinach

20 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
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

Piccata is a traditional Italian preparation that involves coating a thin cutlet of meat or fish in flour, then pan-frying it and pairing it with a lemon-caper sauce. Here, we’re making catfish piccata by mixing the bright, briny sauce into a bed of fresh fettuccine and spinach, then serving the flaky catfish fillets on top. Rosemary, crushed red pepper flakes and a little verjus blanc (or the juice of tart white grapes) add herbaceous heat and gourmet complexity to the dish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Catfish Piccata & Fresh Fettuccine with Verjus Blanc & Spinach
Title
  • 2 Catfish Fillets
  • 8 oz Fresh Fettuccine Pasta
  • 4 oz Spinach
  • 3 cloves Garlic
  • 1 Lemon
  • 1 bunch Rosemary
  • 2 Tbsps Butter
  • 2 Tbsps Verjus Blanc
  • 1 Tbsp Capers
  • ½ tsp Crushed Red Pepper Flakes
  • ¼ cup All-Purpose Flour
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Roughly chop the capers. Pick the rosemary leaves off the stems; discard the stems and 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 spinach.

Cook the pasta:
2 Cook the pasta:

Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse under warm water to prevent sticking.

Cook the catfish:
3 Cook the catfish:

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 a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 4 minutes on the first side, or until golden brown. Flip and cook 1 to 2 minutes, or until cooked through. Transfer to a plate and set aside in a warm place. Carefully wipe out the pan.

Make the sauce:
4 Make the sauce:

In the pan used to cook the catfish, melt the butter on medium-high until hot. Add the garlic, capers, lemon zest, half the rosemary and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the spinach, verjus blanc and the juice of 2 lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted.

Finish & plate your dish:
5 Finish & plate your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top each with a cooked catfish fillet. Garnish with the remaining rosemary and lemon wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Roughly chop the capers. Pick the rosemary leaves off the stems; discard the stems and 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 spinach.

2 Cook the pasta:

Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse under warm water to prevent sticking.

Cook the pasta:
Cook the catfish:
3 Cook the catfish:

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 a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 4 minutes on the first side, or until golden brown. Flip and cook 1 to 2 minutes, or until cooked through. Transfer to a plate and set aside in a warm place. Carefully wipe out the pan.

4 Make the sauce:

In the pan used to cook the catfish, melt the butter on medium-high until hot. Add the garlic, capers, lemon zest, half the rosemary and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the spinach, verjus blanc and the juice of 2 lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted.

Make the sauce:
Finish & plate your dish:
5 Finish & plate your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top each with a cooked catfish fillet. Garnish with the remaining rosemary and lemon wedges. Enjoy!

Browse Steps
1 of 5