Crispy Catfish with Dressed Root Vegetables

Crispy Catfish

with Dressed Root Vegetables

30 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

For tonight’s dish, we’re making a stunning sauté from a seasonal duo of sweet carrot and delicately earthy parsnip. For a dash of piquant, creamy flavor, we’re dressing the warm vegetables in an irresistible sauce made from a combination of Dijon mustard and mayonnaise, plus apple cider vinegar and parsley. The sauce’s delicious richness also tames the bold, smoky spices we’re using to coat our pan-seared catfish.

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

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.

Cook the vegetables:
2 Cook the vegetables:

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.

Make the sauce:
3 Make the sauce:

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.

Coat & cook the catfish:
4 Coat & cook the catfish:

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.

Dress the vegetables & plate your dish:
5 Dress the vegetables & plate your dish:

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

1 Prepare the ingredients:

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.

2 Cook the vegetables:

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.

Cook the vegetables:
Make the sauce:
3 Make the sauce:

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.

4 Coat & cook the catfish:

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.

Coat & cook the catfish:
Dress the vegetables & plate your dish:
5 Dress the vegetables & plate your dish:

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!

Browse Steps
1 of 5