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Wash and dry the fresh produce. Peel the carrot; thinly slice crosswise on an angle. Peel the parsnip; halve lengthwise, then thinly slice crosswise on an angle. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems and roughly chop ¾ of the leaves, keeping the remaining leaves whole.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot, parsnip and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until softened and fragrant. Add half the vinegar and cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
While the vegetables cook, in a small bowl, combine the creamy mustard sauce, chopped parsley and remaining vinegar; season with salt and pepper to taste.
While the vegetables continue to cook, on a plate, combine the flour and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour-spice blend mixture (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, coated sides down, and cook 3 to 5 minutes per side, or until golden brown and cooked through. Remove from heat.
Add the sauce to the bowl of cooked vegetables; stir to coat. Season with salt and pepper to taste. Divide the dressed vegetables between 2 dishes. Top with the cooked catfish fillets. Garnish with the whole parsley leaves. Enjoy!
Wash and dry the fresh produce. Peel the carrot; thinly slice crosswise on an angle. Peel the parsnip; halve lengthwise, then thinly slice crosswise on an angle. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems and roughly chop ¾ of the leaves, keeping the remaining leaves whole.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot, parsnip and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until softened and fragrant. Add half the vinegar and cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
While the vegetables cook, in a small bowl, combine the creamy mustard sauce, chopped parsley and remaining vinegar; season with salt and pepper to taste.
While the vegetables continue to cook, on a plate, combine the flour and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour-spice blend mixture (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, coated sides down, and cook 3 to 5 minutes per side, or until golden brown and cooked through. Remove from heat.
Add the sauce to the bowl of cooked vegetables; stir to coat. Season with salt and pepper to taste. Divide the dressed vegetables between 2 dishes. Top with the cooked catfish fillets. Garnish with the whole parsley leaves. Enjoy!
Tips from Home Chefs