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About the Dish

8 ounces Baby Potatoes
4 ounces Sweet Peppers
1 clove Garlic
6 ounces Grape Tomatoes
2 tablespoons Tomato Paste
1/2 teaspoon PeachDish Salt
2 sprigs Oregano
2 sprigs Parsley
8 ounces Dogfish Filet
Per Serving
Calories 407
Total Fat 16 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 11 g
Cholesterol 50 mg
Sodium 598 mg
Total Carbohydrates 33 g
Dietary Fiber 5 g
Sugar 5 g
Protein 32 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Prepare your mise en place: Cut potatoes in half. Remove stem and seeds from peppers, and cut flesh into 1/2-inch pieces. Crush and peel garlic clove. Halve tomatoes. Pick and chop oregano and parsley leaves. Cut fish into 4 equal pieces.
2
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil. When it is hot add potatoes, and toss to coat. Distribute evenly across pan, and cook without stirring until browned on bottom, 4-5 minutes. Turn and brown 2-3 minutes more.
3
Stir in peppers and garlic, and cook while stirring about 3 minutes.
4
Add tomatoes, tomato paste and 1 cup water. Reduce heat to medium-low, and bring to a simmer. Stir in oregano, parsley and 1/4 teaspoon PeachDish salt.
5
Cover and simmer until potatoes are just tender, 5-7 minutes. While potatoes simmer, season fish with 1/4 teaspoon PeachDish Salt. Add fish pieces to pan along with remaining 3/4 cups water, pushing pieces down into liquid as best as possible (add a little more water to just cover fish, if necessary). Simmer gently until fish is cooked through, about 5 minutes, turning fish only once, if necessary.
6
Taste and adjust seasoning as desired with PeachDish Salt. Serve, and enjoy!