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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. "I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; 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.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit


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!