Crispy Wild Alaskan Pollock with Garlic Mashed Potatoes & Tartar Sauce
Customer Favorite

Crispy Wild Alaskan Pollock

with Garlic Mashed Potatoes & Tartar Sauce

50 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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

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 Plans
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Crispy Wild Alaskan Pollock with Garlic Mashed Potatoes & Tartar Sauce
Title
time-saving
tips & techniques
Capers
Wild Alaskan Pollock
Sweet Pickle Relish
How To: Peel Garlic
Broccoli
Yukon Gold Potatoes
Butter
How To: Safely Cut Round Vegetables
Apple Cider Vinegar
Garlic
All-Purpose Flour
How To: Hold a Chef's Knife
Mayonnaise
Sour Cream
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Get Plans

Crispy Wild Alaskan Pollock

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:
Browse Steps
1 of 6