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Southern Spiced Cod & Tartar Sauce

with Buttermilk Mashed Potatoes & Sweet Pepper Slaw

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 520 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re serving our zesty Cajun-spiced cod with two classic sides: potatoes mashed with tangy buttermilk and a simple slaw tossed with crunchy sweet peppers.

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fresh
ingredients
Southern Spiced Cod & Tartar Sauce with Buttermilk Mashed Potatoes & Sweet Pepper Slaw
Title
  • 4 Cod Fillets
  • 1 lb Cabbage
  • 4 oz Sweet Peppers
  • 2 Scallions
  • ¼ cup Buttermilk
  • ¼ cup Mayonnaise
  • 2 Tbsps Sweet Pickle Relish
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Butter
  • 1 Tbsp Sugar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)
  • 1¼ lbs Golden Potatoes

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About Blue Apron

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Cut off and discard the root ends of the scallions; thinly slice. Combine in a bowl.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water; cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and butter. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

Cook & mash the potatoes:
Make the slaw:
3 Make the slaw:

While the potatoes cook, to the prepared cabbage mixture, add the vinegar, sugar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Cook the fish:

While the slaw marinates, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish; loosely cover the pan with aluminum foil. Cook 5 to 6 minutes per side, or until lightly browned and cooked through. Turn off the heat.

Cook the fish:
Make the tartar sauce & serve your dish:
5 Make the tartar sauce & serve your dish:

While the fish cooks, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper to taste. Serve the cooked fish with the mashed potatoes, slaw, and sauce on the side. Enjoy!