Crispy Catfish with Sicilian Eggplant Caponata

Crispy Catfish

with Sicilian Eggplant Caponata

40 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.
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.
15 Minute Meals
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

Though we most readily associate catfish with the American South, they can be found throughout the world, including the Mediterranean. Here, we’re serving up crispy, pan-fried catfish with a seasonal, Sicilian side. Caponata consists of eggplant, aromatics and other summer vegetables simmered with capers and vinegar, which balance the natural sweetness of the produce. We’re also adding fresh marjoram, a citrusy herb in the oregano family, to complete the dish’s flavor profile.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
Crispy Catfish with Sicilian Eggplant Caponata
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic. Cut off and discard the eggplant stem; medium dice the eggplant. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Peel and medium dice the onion; separate the layers. Pick the marjoram leaves off the stems; discard the stems.

Brown the eggplant:
2 Brown the eggplant:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add half the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Transfer to a large, paper towel-lined plate. Repeat with the remaining eggplant.

Start the caponata:
3 Start the caponata:

In the pan used to brown the eggplant, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic and bell pepper; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.

Finish the caponata:
4 Finish the caponata:

Add the tomato paste to the pan of bell pepper and onion; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the browned eggplant, capers, vinegar, half the marjoram and 1 cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until thickened. Season with salt and pepper to taste. Set aside in a warm place.

Cook the catfish:
5 Cook the catfish:

While the caponata cooks, place the rice flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat both sides of each fillet in the rice flour, tapping off any excess. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets and cook 3 to 4 minutes on the first side, or until golden brown. Flip the fillets and add the butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 3 to 4 minutes, or until cooked through. Remove from heat and immediately season with salt and pepper.

Plate your dish:
6 Plate your dish:

Divide the cooked catfish fillets between 2 plates. Top with the finished caponata. Garnish with the remaining marjoram. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic. Cut off and discard the eggplant stem; medium dice the eggplant. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Peel and medium dice the onion; separate the layers. Pick the marjoram leaves off the stems; discard the stems.

2 Brown the eggplant:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add half the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Transfer to a large, paper towel-lined plate. Repeat with the remaining eggplant.

Brown the eggplant:
Start the caponata:
3 Start the caponata:

In the pan used to brown the eggplant, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic and bell pepper; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.

4 Finish the caponata:

Add the tomato paste to the pan of bell pepper and onion; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the browned eggplant, capers, vinegar, half the marjoram and 1 cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until thickened. Season with salt and pepper to taste. Set aside in a warm place.

Finish the caponata:
Cook the catfish:
5 Cook the catfish:

While the caponata cooks, place the rice flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat both sides of each fillet in the rice flour, tapping off any excess. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets and cook 3 to 4 minutes on the first side, or until golden brown. Flip the fillets and add the butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 3 to 4 minutes, or until cooked through. Remove from heat and immediately season with salt and pepper.

6 Plate your dish:

Divide the cooked catfish fillets between 2 plates. Top with the finished caponata. Garnish with the remaining marjoram. Enjoy!

Plate your dish:
Browse Steps
1 of 6