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Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Line two sheet pans with foil. Melt the butter in a bowl in the microwave (or melt in a medium pot on the stove, then transfer to a bowl). Whisk in the spice blend and mustard until thoroughly combined; season with salt and pepper. In a separate bowl, combine the breadcrumbs and cheese; season with salt and pepper. Lightly coat one sheet pan with a drizzle of olive oil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish on the oiled sheet pan, skin side down. Evenly top with the spiced mustard butter and seasoned breadcrumbs (pressing to adhere). Season with salt and pepper.
Drizzle the coated fish with olive oil. Place on the upper oven rack. Roast 15 to 17 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven.
*An instant-read thermometer should register 145°F.
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the romesco sauce until combined. Taste, then season with salt and pepper if desired.
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to the remaining sheet pan; add the peppers. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Place on the lower oven rack. Roast 12 to 14 minutes, or until the peppers are slightly blistered and the vegetables are tender when pierced with a fork. Remove from the oven.
Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Stir to thoroughly combine. Serve the roasted fish with the finished rice and roasted vegetables. Drizzle the chicken with the sauce. Enjoy
Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Line two sheet pans with foil. Melt the butter in a bowl in the microwave (or melt in a medium pot on the stove, then transfer to a bowl). Whisk in the spice blend and mustard until thoroughly combined; season with salt and pepper. In a separate bowl, combine the breadcrumbs and cheese; season with salt and pepper. Lightly coat one sheet pan with a drizzle of olive oil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish on the oiled sheet pan, skin side down. Evenly top with the spiced mustard butter and seasoned breadcrumbs (pressing to adhere). Season with salt and pepper.
Drizzle the coated fish with olive oil. Place on the upper oven rack. Roast 15 to 17 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven.
*An instant-read thermometer should register 145°F.
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the romesco sauce until combined. Taste, then season with salt and pepper if desired.
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to the remaining sheet pan; add the peppers. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Place on the lower oven rack. Roast 12 to 14 minutes, or until the peppers are slightly blistered and the vegetables are tender when pierced with a fork. Remove from the oven.
Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Stir to thoroughly combine. Serve the roasted fish with the finished rice and roasted vegetables. Drizzle the chicken with the sauce. Enjoy
Tips from Home Chefs