Catfish Piccata with Linguine & Pink Lemon

Catfish Piccata

with Linguine & Pink Lemon

20 MIN
4 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

Piccata is a delicious Italian preparation that pairs a thin cutlet of lightly coated meat or fish with a bright, briny lemon-caper sauce. In this recipe, we’re making our piccata sauce with a very special ingredient: pink lemon. This uniquely colored variety of lemon adds the perfect acidity (and rosy brilliance) to the dish. We’re serving our sauce over pan-fried catfish fillets on a bed of linguine pasta and spinach. More pink lemon wedges on the side complete this elegant springtime dinner.

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

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Quarter and deseed 1 of the lemons. Cut off and discard the rind and white pith of the remaining lemon; small dice the lemon, discarding the seeds. Roughly chop the capers. Peel and finely chop the garlic. Roughly chop the spinach.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse under warm water to prevent sticking. Rinse and wipe out the pot.

Cook the catfish & make the sauce:
3 Cook the catfish & make the sauce:

While the pasta cooks, 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), melt ¾ of the butter on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 6 minutes on the first side, or until golden brown. Flip and add the capers and diced lemon. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the catfish is cooked through. Remove from heat.

Cook the spinach:
4 Cook the spinach:

In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, remaining butter and half the reserved pasta cooking water to the pot of spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the cheese. Top with the cooked catfish fillets and a few spoonfuls of the sauce. Serve with the lemon wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Quarter and deseed 1 of the lemons. Cut off and discard the rind and white pith of the remaining lemon; small dice the lemon, discarding the seeds. Roughly chop the capers. Peel and finely chop the garlic. Roughly chop the spinach.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse under warm water to prevent sticking. Rinse and wipe out the pot.

Cook the catfish & make the sauce:
3 Cook the catfish & make the sauce:

While the pasta cooks, 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), melt ¾ of the butter on medium-high until hot. Add the fillets, coated sides down. Cook 4 to 6 minutes on the first side, or until golden brown. Flip and add the capers and diced lemon. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the catfish is cooked through. Remove from heat.

4 Cook the spinach:

In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Cook the spinach:
5 Finish the pasta:

Add the cooked pasta, remaining butter and half the reserved pasta cooking water to the pot of spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the cheese. Top with the cooked catfish fillets and a few spoonfuls of the sauce. Serve with the lemon wedges on the side. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6