Meal Kit
Culinary Collection
Snapper with Buttery Herb Cream
and roasted broccolini
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Snapper), Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Pescatarian
- Protein-Packed
Chef
Ryan Pugh
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 10 oz. Snapper
- 8 oz. Broccolini
- 8 oz. Yukon Potatoes
- 1 oz. Cream Cheese
- ⅘ oz. Tuscan Herb Butter
- ½ oz. Crispy Fried Onions
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Italian Seasoning Blend
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates34g
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Net Carbs28g
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Fat30g
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Protein38g
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Sodium1380mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Vegetables
Quarter potatoes (cut into sixths if larger than a ping pong ball).
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, and Italian seasoning. Spread into a single layer on one side of sheet.Roast in hot oven, 10 minutes.While potatoes roast, continue recipe. -
2 Finish the Vegetables
Trim bottom ends from broccolini.
In a mixing bowl, combine broccolini, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.After 10 minutes, carefully remove potatoes from oven. Add broccolini to empty side of sheet and spread into a single layer. Baking sheet will be hot! Use a utensil.Roast again in hot oven until vegetables are tender and browned, 10-12 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
3 Cook the Snapper
Pat snapper dry. Season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper. Not a fan of fish skin? Don't worry. Once the fish is cooked, the skin will easily peel off and you can serve it without the skin.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add snapper, skin-side up first, to hot pan. Cook until snapper reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Transfer to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Make the Sauce
Add 1/4 cup water, cream cheese, and mirepoix base to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.Remove from burner. Stir in softened butter (to taste) until melted and combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping snapper with sauce (to taste). Garnish broccolini with crispy onions and red pepper flakes (to taste). Bon appétit!
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