Blue Apron: Provencal-Style Baked Fish

Cooking 2 Minutes

 

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Total time

  • 20-30 minutes

Ingredients (in order of use)

  • 4 oz Grape or Cherry Tomatoes
  • 1 oz Pitted Nicoise Olives
  • 1 close Garlic
  • 1 Lemon
  • 1 bunch Parsley
  • 3/4 lb Golden or Red Potatoes
  • 1 pinch Saffron
  • 1 Tbsp Capers
  • 10.5 oz Wild Alaskan Pollock Fillets
  • 1 tsb Whole Dried Oregano
  • Olive Oil

Materials

  • Medium Pot
  • Baking Dish
  • Box Grater or Zester
  • Medium Bowl

 

Directions

1. Equipment Prep

  • Preheat the oven to 450F (232C), ensuring a rack is in the center of the oven
  • Cover and heat a medium pot of water to boiling on high

 

2. Food Prep

Ingredients required: Potatoes, Tomatoes, Olives, Garlic, Lemon, Parsley, Oregano

  • Wash and dry all fresh produce
  • Potatoes: Slice into 1/4-inch-thick rounds; Set aside for Step 3
  • Tomatoes: Halve; Set aside in a bowl
  • Olives: Roughly chop; Set aside in a bowl
  • Garlic: Peal and finely grate into a paste; Set aside in a bowl
  • Lemon: Quarter and deseed; Set aside
  • Parsley: Roughly chop the leaves and stems
  • Fish: Pat the fish dry and season on both sides with salt, pepper, and oregano

 

3. Cook the Potatoes (5 min prep, 12-14 min cook)

Ingredients required: Potatoes, Saffron, Olive Oil

  • To the pot of boiling water, add the sliced potatoes and the saffron
  • Cook 12-14 minutes or until tender
  • Drain thoroughly
  • Carefully transfer potatoes to a baking dish, arranged in an even layer
  • Drizzle with 1 teaspoon of olive oil
  • Season with salt and pepper
  • Gently turn to coat

 

4. Make the Tomato-Olive Topping (1 min prep, 4-6 min cook)

Ingredients required: Tomatoes, Olives, Garlic paste, Capers, 2 Lemon quarters, Olive Oil

  • While the potatoes cook, grab a medium bowl or larger
  • Combine the halved tomatoes, chopped olives, capers, the juice of 2 lemon wedges, and 2 teaspoons of olive oil
  • Season with salt and pepper
  • Stir until thoroughly mixed

 

5. Combine and Bake the Fish (2 min prep, 7-9 min cook)

Ingredients required: Fish, Combined Tomato-Olive Topping

  • Place the seasoned fish on top of the cooked potatoes
  • Place the tomato-olive topping and any liquid in the bowl on the seasoned fish
  • Bake 7-9 minutes or until fish is opaque
  • Remove from oven

 

6. Plate the Food

Ingredients required: baked meal, Parsley, 2 Lemon quarters

  • Plate the dish
  • Garnish with chopped parsley and 1 lemon quarter each

 

Post-Meal Assessment

This meal was pretty good. A few changes I made were to save the garlic until the end to add as an uncooked garnish on top of the fish and to not use the saffron with the potatoes when they were cooking. The potatoes ended up a bit soft after cooking in water and an olive oil mixture, but it worked out. The strong garlic taste with the fish was balanced by the potatoes and tomato topping mix. It should be eaten together rather than one item at a time for a good balance in taste.

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