Chez Starz

I received a gift card from Blue Apron from a family member (thank you, Pat and Fred), and I decided to try it for a week. I received 2 dishes, and only one was a keeper that I will continue to make on my own. My assessment of Blue Apron was that, although convenient and everything was fresh, it is overpriced if you don’t have a coupon. Above are the 2 meals I received from Blue Apron; the pork dish isn’t pictured because we didn’t really like it. This is the recipe we all enjoyed.

Ingredients:

• 4 cod fillets
• 4 potato buns
• 2 carrots
• 2 scallions
• 1 apple
• 1 lb. red cabbage
• 2 russet potatoes
• 3 TBS sweet pickle relish
• 2 TBS red wine vinegar
• 1/4 cup Old Bay Seasoning (they provided their own spices, but this one is a great substitute)
• 1/3 cup mayonnaise
• 1/4 cup sugar
• Olive oil
• Salt
• Pepper

Directions:

Preheat the oven to 475F.

Cut the potatoes into 1-inch wedges. Remove and discard the cabbage core, then thinly slice. Core the apple and cut into matchsticks. Cut off and discard the root ends of the scallions, then thinly slice, separating the white bottoms from the green tops. Peel the carrots and grate on the large side of a box grater; place in a bowl with 1/4 of the vinegar, season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes

Place the potato wedges on a sheet pan, drizzle with olive oil, season with salt and pepper, toss, arrange skin-side down, and roast for 28-30 minutes.

While the potatoes roast, make the slaw: combine sugar and remaining vinegar and whisk until dissolved. Add cabbage and apple, stir thoroughly, season with salt and pepper, and set aside to marinate for at least 10 minutes.

While the slaw marinates, make the sauce: combine mayo, relish, and white bottoms of scallions, and season with salt and pepper.

Once the potatoes have roasted for at least 10 minutes, place the Old Bay Seasoning on a plate, pat the cod fillets dry, season with salt and pepper, coat with seasoning, tapping off excess. In a large, nonstick pan, heat 1 TBS olive oil over medium-high heat, add the cod fillets, and cook 5-7 minutes on one side; flip and cook 2-3 minutes on the other side, or until lightly browned. Leave the browned bits in the pan as you transfer the fish to a plate, then set aside in a warm place.

Add the buns, cut side down, to the pan you used to cook the fish; toast for 1-2 minutes, or until lightly browned

Spread a layer of sauce on the buns with the cooked fish and marinated carrots

Serve with potatoes and slaw, and garnish with the green tops of scallions