Seared Yellowtail & Creamy Dijon Sauce with Pancetta, Potatoes & Brussels Sprouts
Premium

Seared Yellowtail & Creamy Dijon Sauce

with Pancetta, Potatoes & Brussels Sprouts

40 MIN
+$6.50/serving 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

INGREDIENT IN FOCUS
This colorful dish features our Australian yellowtail fillets, which boast a light, buttery texture and deliciously mild, slightly sweet flavor.

TECHNIQUE TO HIGHLIGHT
For extra richness, you’ll make this delightful pan sauce by cooking mustard, cream and demi-glace together in the reserved fond from the fish, which adds even more deep, savory flavor to the dish.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    760 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
Seared Yellowtail & Creamy Dijon Sauce with Pancetta, Potatoes & Brussels Sprouts
Title
  • 4 Yellowtail Fillets
  • 3 oz Diced Pancetta
  • 1 lb Brussels Sprouts
  • 1¼ lbs Fingerling Potatoes
  • 2 Bell Peppers
  • 1 Shallot
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1 bunch Parsley
  • ½ cup Cream
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
How To: Dice a Potato
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Peel and thinly slice the shallot. Roughly chop the onions. In a large bowl, combine the sliced shallot, chopped onions, and a drizzle of olive oil; season with salt and pepper. Roughly chop the parsley leaves and stems.

Roast the potatoes
2 Roast the potatoes

Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
3 Roast the vegetables

Meanwhile, place the halved brussels sprouts and quartered peppers on a separate sheet pan. 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 lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the pancetta
4 Cook the pancetta

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

Cook the fish
5 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Make the pan sauce & serve your dish
6 Make the pan sauce & serve your dish

To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the bowl of prepared shallot and onions, add the cooked pancetta and roasted potatoes and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley.

Tips from Home Chefs

Get Plans

Seared Yellowtail & Creamy Dijon Sauce

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Peel and thinly slice the shallot. Roughly chop the onions. In a large bowl, combine the sliced shallot, chopped onions, and a drizzle of olive oil; season with salt and pepper. Roughly chop the parsley leaves and stems.

2 Roast the potatoes

Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Roast the vegetables
3 Roast the vegetables

Meanwhile, place the halved brussels sprouts and quartered peppers on a separate sheet pan. 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 lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the pancetta

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

Cook the pancetta
Cook the fish
5 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

6 Make the pan sauce & serve your dish

To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the bowl of prepared shallot and onions, add the cooked pancetta and roasted potatoes and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley.

Make the pan sauce & serve your dish
Browse Steps
1 of 6