Crispy Wild Alaskan Pollock with Orzo, Snow Pea, & Tomato Salad

Crispy Wild Alaskan Pollock

with Orzo, Snow Pea, & Tomato Salad

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
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 our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving
  • View All
    Nutrition Label
    Download

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
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients & marinate the tomatoes:
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. 

Coat the fish:
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. 

Cook the fish:
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. 

Cook the pasta & peas:
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. 

Finish the pasta & serve your dish:
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

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 & marinate the tomatoes:
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. 

Coat the fish:
Cook the fish:
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. 

Cook the pasta & peas:
Finish the pasta & serve your dish:
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!