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About the Dish

  • Pearl Barley

    Pearl Barley

  • Garlic


  • PeachDish Salt

    PeachDish Salt

  • Radish


  • Wild-Caught Dover Sole

    Wild-Caught Dover Sole

  • White Cooking Wine

    White Cooking Wine

  • Lemon


  • Shallot


  • Butter


  • Spicy Greens

    Spicy Greens

  • Parsley



• Heat oven to 425° F. • Peel and crush garlic. • Place a small saucepan with a lid over high heat. Add barley, garlic, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. • When liquid boils, reduce heat and cover saucepan. • Simmer until barley is tender but not mushy, 12-15 minutes. • Drain off any excess liquid. Leave off heat, covered to keep warm.
MISE EN PLACE • Cut radish crosswise into 1/2-inch slices. • Halve lemon, and juice 1 half (save other half for another use.) • Peel and mince shallot. • Cut or tear greens into bite-size pieces. • Pick and chop parsley leaves.
• On a baking sheet, toss radishes with 1 teaspoon olive oil. • Spread in a single layer. Roast in oven 10 minutes. • Stir radishes. Return to oven, and roast until radishes are softened and mottled brown, about 10 minutes more.
While radishes roast, season fish on all sides with a total 1/4 teaspoon PeachDish Salt.
• Set 2 dinner plates by stove. • Place a large skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add fish. Cook until lightly brown on first side and opaque halfway up, 1-2 minutes. • Carefully flip fillets. Cook until just opaque throughout, about 1 minute. • Transfer fish to plates.
• Return skillet to heat. Add cooking wine, lemon juice and shallot. Cook, stirring, until liquid is mostly gone. • Add 2 pats butter. Cook, whisking, until melted. • Spoon buttered shallots over fish.
• Add remaining 2 pats butter to skillet. • When butter foams and starts to brown, add radishes and barley. Mash garlic, and continue stirring to coat barley and radishes with browned butter. • Add greens and 1/4 teaspoon pepper. Cook, stirring, until greens wilt, about 1 minute. Taste and adjust seasoning as desired with PeachDish Salt.
Divide barley mixture between fish plates. Sprinkle with parsley, and enjoy!