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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to coat.
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, on a large plate, combine the flour and spice blend. Season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour (shaking off any excess flour). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a plate. Wipe out the pan.
*An instant-read thermometer should register 145°F.
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.
To the pot of cooked pasta, add the crème fraîche, cooked vegetables, half the salsa verde, and 1 teaspoon of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy!
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to coat.
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, on a large plate, combine the flour and spice blend. Season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour (shaking off any excess flour). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a plate. Wipe out the pan.
*An instant-read thermometer should register 145°F.
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.
To the pot of cooked pasta, add the crème fraîche, cooked vegetables, half the salsa verde, and 1 teaspoon of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy!
Tips from Home Chefs