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About the Dish

12 ounces Yukon Gold Potatoes
3/4 teaspoon PeachDish Salt
1 ounce Parsley
2 cloves Garlic
1 teaspoon Tuscan Seasoning Blend
1 tablespoon White Wine Vinegar
8 ounces Asparagus
8 ounces Cod
Per Serving
Calories 450
Total Fat 22 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 660 mg
Total Carbohydrates 40 g
Dietary Fiber 6 g
Sugar 5 g
Protein 25 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal. Sheri is the author of The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South and The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011. Sheri won the 2011 AIWF Foundation Scholarship for Recipe Writing presented in honor of Julia Child. Sheri’s work has appeared in Gravy (named 2014 Publication of the Year by James Beard Foundation), Southern Living, Better Homes and Gardens, Fine Cooking, Eating Well, People Country, Gilt Taste, Eater, The Kitchn, NPR’s Kitchen Window, USA Today, The New York Times, The Washington Post, The Chicago Tribune, The Atlanta Journal-Constitution, The TimesPicayune, The News & Observer, The Charlotte Observer, Pittsburgh Post-Gazette, Garden and Gun, The Local Palate, Epicurious, Eatocracy, Taste of the South, Food Republic, The Daily, Our State, WNC Magazine, Living in Style, Cornbread Nation 3 and 4, and numerous other magazines and cookbook anthologies, syndicated newspaper columns, websites, and blogs, such as Bitter Southerner, The Daily South, and The Kitchn.


Heat the oven to 425 degrees. Place a 12-inch-long sheet of aluminum foil in the center of the baking sheet.
Prepare your mise en place: Slice potatoes into 1/4-inch-thick rounds. Pick and finely chop parsley leaves. Peel and finely chop garlic. Snap the tough ends from the asparagus (about the bottom 1 inch) and discard; cut the spears into 3-inch lengths.
Place the potato slices in a large bowl, drizzle with 2 teaspoons olive oil, and toss to coat (reserve bowl for later use). Spread potatoes in a single layer on the aluminum foil. Sprinkle with 1/4 teaspoon PeachDish Salt. Roast 15 minutes.
While potatoes are roasting, make salsa verde: In a small bowl stir together 2 tablespoons olive oil, parsley, garlic, Tuscan herb blend, vinegar, 1/4 teaspoon black pepper and 1/4 teaspoon Peach Dish Salt. Let stand until needed.
In the bowl used for potatoes, toss asparagus with remaining 1 teaspoon olive oil. Season cod on all sides with 1/4 teaspoon PeachDish Salt.
Once potatoes have roasted 15 minutes, remove pan from oven. Scatter asparagus over potatoes, and place cod on top.
Return to the oven, and roast until the vegetables are tender and the cod is just cooked through (tender, flaky and opaque throughout), about 10 minutes more. Serve hot, topped with the salsa verde. Enjoy!