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:

Crispy Catfish & Creamy Lemon-Caper Sauce

with Broccoli & Farro Salad

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, a creamy lemon-caper sauce ties together all the flavors of our easy, wholesome dish. We're simply stirring capers and lemon juice into mayonnaise for pleasant brininess and acidity to cut through the richness of our crispy catfish. Served with the catfish, a lemon and olive oil-dressed salad of hearty farro and broccoli rounds it all out with more exciting textures.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into florets. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Roughly chop the capers. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, capers and the juice of 1 lemon wedge; season with salt and pepper to taste.

Cook the farro:
2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the broccoli:
3 Cook the broccoli:

While the farro cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and softened.

Add the aromatics:
4 Add the aromatics:

Add the shallot and garlic to the pan; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl and set aside in a warm place. Season with salt and pepper to taste.

Coat & cook the catfish:
5 Coat & cook the catfish:

While the farro continues 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 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down. Cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through.

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

While the catfish cooks, to the pot of cooked farro, add the cooked broccoli, the juice of the remaining lemon wedges and a drizzle of olive oil. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished farro among 4 dishes. Top with the cooked catfish fillets. Serve with the sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into florets. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Roughly chop the capers. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, capers and the juice of 1 lemon wedge; season with salt and pepper to taste.

2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the broccoli:
3 Cook the broccoli:

While the farro cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and softened.

4 Add the aromatics:

Add the shallot and garlic to the pan; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl and set aside in a warm place. Season with salt and pepper to taste.

Add the aromatics:
Coat & cook the catfish:
5 Coat & cook the catfish:

While the farro continues 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 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down. Cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through.

6 Finish the farro & serve your dish:

While the catfish cooks, to the pot of cooked farro, add the cooked broccoli, the juice of the remaining lemon wedges and a drizzle of olive oil. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished farro among 4 dishes. Top with the cooked catfish fillets. Serve with the sauce on the side. Enjoy!

Finish the farro & serve your dish: