We ship wine to the following states:
×
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.
Crispy Wild Alaskan Pollock
with Orzo, Snow Pea, & Tomato Salad
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 580 Cals/serving
-
View All
DownloadPlease 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.
As the weather warms, easy pasta salads become one of our go-to recipes. This one highlights flaky wild Alaskan pollock, pan-fried for a golden-brown crust, and two of our favorite varieties of seasonal produce: crisp peas and juicy tomatoes.
Get Cooking
fresh
ingredients
Title
- 1¼ lbs Wild Alaskan Pollock Fillets
-
2 Pasture-Raised Eggs
-
½ lb Orzo Pasta
- ½ lb Snow Peas
- ½ lb Grape Or Cherry Tomatoes
- 1 clove Garlic
-
1 cup Potato Flakes Or Matzo Meal
- 1 Tbsp Capers
- 1 tsp Whole Dried Oregano
- ½ cup All-Purpose Flour
- 2 Tbsps Verjus Blanc
- 1 Lime
- 1 oz Pecorino Romano Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the tomatoes:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Grate the cheese on the small side of a box grater. Quarter the lime. Halve the tomatoes. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a medium bowl, combine the halved tomatoes, chopped capers, oregano, verjus, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Coat the fish:
While the tomatoes marinate, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a cutting board. Halve each fillet crosswise. Crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. Place the flour on a plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fish 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.
3
Cook the fish:
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 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; immediately season with salt and pepper. Loosely cover with aluminum foil to keep warm.
4
Cook the pasta & peas:
While the fish cooks, add the pasta to the pot of boiling water and cook 6 minutes. Add the peas to the pot and continue to cook 2 to 3 minutes, or until the pasta is tender and the peas are bright green and slightly softened. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta and peas, stir in the marinated tomatoes (including any liquid) and half the grated cheese; season with salt and pepper to taste. Serve the finished pasta salad garnished with the remaining grated cheese. Top with the cooked fish. Serve with all 4 lime wedges on the side. Enjoy!
1
Prepare the ingredients & marinate the tomatoes:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Grate the cheese on the small side of a box grater. Quarter the lime. Halve the tomatoes. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a medium bowl, combine the halved tomatoes, chopped capers, oregano, verjus, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Coat the fish:
While the tomatoes marinate, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a cutting board. Halve each fillet crosswise. Crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. Place the flour on a plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fish 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.
3
Cook the fish:
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 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; immediately season with salt and pepper. Loosely cover with aluminum foil to keep warm.
4
Cook the pasta & peas:
While the fish cooks, add the pasta to the pot of boiling water and cook 6 minutes. Add the peas to the pot and continue to cook 2 to 3 minutes, or until the pasta is tender and the peas are bright green and slightly softened. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta and peas, stir in the marinated tomatoes (including any liquid) and half the grated cheese; season with salt and pepper to taste. Serve the finished pasta salad garnished with the remaining grated cheese. Top with the cooked fish. Serve with all 4 lime wedges on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
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