Crispy Fish & Tartar Sauce with Marinated Zucchini & Sweet Potato Fries

Crispy Fish & Tartar Sauce

with Marinated Zucchini & Sweet Potato Fries

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This recipe highlights flaky wild Alaskan pollock, coated and pan-fried for a golden-brown crust, then served with our easy take on classic tartar sauce: simply mayonnaise mixed with pickle relish. We’re serving it with sides of roasted sweet potatoes and marinated zucchini—tossed with just a bit of sugar and vinegar to soften the crisp slices.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Fish & Tartar Sauce with Marinated Zucchini & Sweet Potato Fries
Title
time-saving
tips & techniques
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1/2-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Make the marinated zucchini:
2 Make the marinated zucchini:

While the sweet potatoes roast, halve the zucchini lengthwise; thinly slice crosswise. Roughly chop the peppers. Cut off and discard the root ends of the scallions; thinly slice. In a large bowl, combine the sliced zucchini and scallions, chopped peppers, sugar, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Coat the fish:
4 Coat the fish:

While the zucchini marinates, pat the fish dry with paper towels. Season with salt and pepper on both sides. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Place the flour and remaining spice blend on a plate; season with salt and pepper. Stir to combine. Place the potato flakes on a separate plate; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned fish in the flour-spice blend mixture (tapping off any excess), then the beaten eggs (letting any excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to a separate plate. 

Cook the fish:
5 Cook the fish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of potato flakes sizzles immediately when added, working in batches, add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through. If the pan seems dry, add a drizzle of olive oil between batches. Transfer to a paper towel-lined plate; immediately season with salt and pepper. 

Make the tartar sauce & serve your dish:
6 Make the tartar sauce & serve your dish:

While the fish cooks, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper. Serve the cooked fish with the marinated zucchini, roasted sweet potatoes, and tartar sauce on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1/2-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

2 Make the marinated zucchini:

While the sweet potatoes roast, halve the zucchini lengthwise; thinly slice crosswise. Roughly chop the peppers. Cut off and discard the root ends of the scallions; thinly slice. In a large bowl, combine the sliced zucchini and scallions, chopped peppers, sugar, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Make the marinated zucchini:
Coat the fish:
4 Coat the fish:

While the zucchini marinates, pat the fish dry with paper towels. Season with salt and pepper on both sides. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Place the flour and remaining spice blend on a plate; season with salt and pepper. Stir to combine. Place the potato flakes on a separate plate; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned fish in the flour-spice blend mixture (tapping off any excess), then the beaten eggs (letting any excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to a separate plate. 

5 Cook the fish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of potato flakes sizzles immediately when added, working in batches, add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through. If the pan seems dry, add a drizzle of olive oil between batches. Transfer to a paper towel-lined plate; immediately season with salt and pepper. 

Cook the fish:
Make the tartar sauce & serve your dish:
6 Make the tartar sauce & serve your dish:

While the fish cooks, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper. Serve the cooked fish with the marinated zucchini, roasted sweet potatoes, and tartar sauce on the side. Enjoy!

Browse Steps
1 of 5