Crispy Catfish & Roasted Potatoes

with Summer Bean Salad & Garlic-Lemon Aioli

40 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.

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

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

In this wholesome dish, we’re serving up crispy, pan-seared catfish with a side of specialty potatoes, lightly seasoned and roasted for equally crispy texture. And for a second side, we’re making a salad of quick-cooked summer beans, dressed with creamy aioli (a classic condiment in seafood dishes). Kalamata olives add a deliciously briny touch to the complex, summery flavors of this dish.

See Plans

Nutrition

PER SERVING
Calories

595 Cals (est.)

fresh

ingredients

4 Catfish Fillets
2 cloves Garlic
1 lb Prince Of Orange Potatoes
1 Lemon
6 oz Summer Beans
1 large bunch Parsley
2 oz Kalamata Olives
½ cup Mayonnaise
¼ cup All-Purpose Flour
1 Tbsp Crispy Catfish Spice Blend (Onion Powder, Garlic Powder, Smoked Sweet Paprika & Dried Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Trim off and discard the stem ends of the beans. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Quarter and deseed the lemon. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives. Pick the parsley leaves off the stems; discard the stems.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the spice blend. Toss to thoroughly coat. Arrange in a single, even layer, cut sides down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Blanch the beans:

While the potatoes roast, add the beans to the pot of boiling water. Cook 3 to 5 minutes, or until slightly tender. Drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Pat the blanched beans dry with paper towels. Transfer to a medium bowl.

4 Coat & cook the catfish:

While the potatoes continue to roast, place the flour and remaining spice blend on a plate; stir to combine and season with salt and pepper. Pat the catfish fillets dry with paper towels; season on both sides with salt and pepper. Coat both sides of the seasoned fillets in the flour-spice blend mixture (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fillets. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt.

5 Make the aioli & dress the beans:

While the catfish cooks, in a small bowl, combine the mayonnaise, garlic paste and the juice of all 4 lemon wedges; season with salt and pepper to taste. To the bowl of blanched beans, add the olives and ⅓ of the aioli. Toss to thoroughly coat; season with salt and pepper to taste. Transfer the dressed beans and remaining aioli to 2 separate serving dishes.

6 Finish & serve your dish:

Transfer the cooked catfish fillets and roasted potatoes to a serving dish. Garnish the catfish fillets, potatoes and dressed beans with the parsley. Serve with the remaining aioli on the side. Enjoy!