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Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the peppers. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers. Taste, then season with salt and pepper if desired.
Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, place the halved brussels sprouts on a separate sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, place the spice blend and potato flakes on two separate large plates. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the spice blend (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the potato flakes (pressing to adhere). Transfer to a separate plate.
In a medium 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, add the coated fish (tapping off any excess coating before adding). Cook 4 to 5 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Transfer the roasted brussels sprouts to a bowl. Add the chopped peppers and as much of the garlic paste as you'd like; stir to coat. Taste, then season with salt and pepper if desired. Evenly top the roasted potatoes with the vinegar and a big pinch of salt. Stir to coat. Serve the cooked fish with the salt and vinegar potatoes and finished brussels sprouts. Top the fish with the caper mayo. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the peppers. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers. Taste, then season with salt and pepper if desired.
Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, place the halved brussels sprouts on a separate sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, place the spice blend and potato flakes on two separate large plates. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the spice blend (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the potato flakes (pressing to adhere). Transfer to a separate plate.
In a medium 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, add the coated fish (tapping off any excess coating before adding). Cook 4 to 5 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Transfer the roasted brussels sprouts to a bowl. Add the chopped peppers and as much of the garlic paste as you'd like; stir to coat. Taste, then season with salt and pepper if desired. Evenly top the roasted potatoes with the vinegar and a big pinch of salt. Stir to coat. Serve the cooked fish with the salt and vinegar potatoes and finished brussels sprouts. Top the fish with the caper mayo. Enjoy!
Tips from Home Chefs