Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Crispy Wild Alaskan Pollock

with Garlic Mashed Potatoes & Tartar Sauce

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This comforting dish features flaky fish coated and pan-fried to achieve an irresistibly crispy crust. (Be sure to thoroughly pat the fish dry, which helps the coating stick.) Sides of mashed potatoes and roasted broccoli round out the meal—also served with a creamy tartar sauce made with mayonnaise, capers, and pickle relish.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. If necessary, peel the garlic; using the flat side of your knife, smash each clove to flatten. Roughly chop the capers.

Roast the broccoli:
2 Roast the broccoli:

Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the broccoli roasts, add the diced potatoes and smashed garlic cloves to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter, sour cream, and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Coat the fish:
4 Coat the fish:

While the potatoes cook, pat the fish dry with paper towels. Halve each fillet crosswise. Season with salt and pepper on both sides. Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Place the flour on a large plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate large plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes or matzo meal (pressing to adhere). Transfer to a separate plate.

Cook the fish:
5 Cook the fish:

While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated fish fillets and cook 2 to 3 minutes per side, or until browned and cooked through. If the pan seems dry, add 1 teaspoon of olive oil between batches. Transfer to a paper towel-lined plate and 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 pickle relish, vinegar, mayonnaise, and chopped capers. Season with salt and pepper to taste. Serve the cooked fish with the mashed potatoes, roasted broccoli, and tartar sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. If necessary, peel the garlic; using the flat side of your knife, smash each clove to flatten. Roughly chop the capers.

2 Roast the broccoli:

Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the broccoli roasts, add the diced potatoes and smashed garlic cloves to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter, sour cream, and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

4 Coat the fish:

While the potatoes cook, pat the fish dry with paper towels. Halve each fillet crosswise. Season with salt and pepper on both sides. Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Place the flour on a large plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate large plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes or matzo meal (pressing to adhere). Transfer to a separate plate.

Coat the fish:
Cook the fish:
5 Cook the fish:

While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated fish fillets and cook 2 to 3 minutes per side, or until browned and cooked through. If the pan seems dry, add 1 teaspoon of olive oil between batches. Transfer to a paper towel-lined plate and immediately season with salt and pepper.

6 Make the tartar sauce & serve your dish:

While the fish cooks, in a bowl, combine the pickle relish, vinegar, mayonnaise, and chopped capers. Season with salt and pepper to taste. Serve the cooked fish with the mashed potatoes, roasted broccoli, and tartar sauce on the side. Enjoy!

Make the tartar sauce & serve your dish: