Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Catfish Piccata & Fresh Fettuccine

with Verjus Blanc & Spinach

Catfish Piccata & Fresh Fettuccine with Verjus Blanc & Spinach
Cook Time
15-25mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

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.

Catfish Piccata & Fresh Fettuccine with Verjus Blanc & Spinach ingredients
  • 2 Catfish Fillets
  • 8 Ounces Fresh Fettuccine Pasta
  • 4 Ounces Spinach
  • 3 Cloves Garlic
  • 1 Lemon
  • 1 Bunch Rosemary
  • 2 Tablespoons Butter
  • 2 Tablespoons Verjus Blanc
  • 1 Tablespoon Capers
  • ½ Teaspoon Crushed Red Pepper Flakes
  • ¼ Cup All-Purpose Flour
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!