About the Dish

4 ounces Penne
12 ounces Wild-Caught Atlantic Dogfish
1/2 teaspoon PeachDish Salt
2 tablespoons White Cooking Wine
2 sprigs Oregano
2 sprigs Parsley
6 ounces Sweet Peppers
1 clove Garlic
4 ounces Summer Squash
6 ounces Salad Tomatoes
2 tablespoons Oli+Ve Tuscan Herb Olive Oil
Per Serving
Calories 710
Total Fat 34 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 610 mg
Total Carbohydrates 55 g
Dietary Fiber 6 g
Sugar 8 g
Protein 35 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.

Cucumber Ale

Cucumber is a wonderful additive to beer. Just as it’s an awesome flavoring to water, it also makes beer more refreshing. (Which shouldn't be a surprise since beer is mostly water.) For this dish featuring sweet peppers and fish, we suggest a golden ale flavored with cucumber.

Suggestion: Wicked Weed Coolcumber, Asheville, North Carolina

Mondeuse – France

There are sometimes when a red wine is just absolutely the right choice for fish; this is one of those times. If you haven’t had wines from the Savoie in France, get ready for a wild ride of tart fruit, green herbs, and an electric finish that lasts and lasts. It works with this dish because the pasta and roasted peppers, squash and tomatoes will give off fresh and carmelized flavors from a quick saute in the skillet and the fresh oregano and parsley will really pop over a mild white fish.

Pairing - Charles Gonnet, Vin de Savoie Mondeuse Chignin Vieilles Vignes – Savoie, France


Fill a saucepot half full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan over high heat. This is your pasta cooking water.
While waiting for the water to boil, prepare your mise en place: Halve peppers, and remove stem and seeds; thinly slice flesh. Peel and thinly slice garlic. Halve tomatoes. Pick and chop oregano and parsley leaves together. Halve squash lengthwise, and slice thinly crosswise into half-moons. Cut fish into 4 equal pieces.
When the water comes to a boil, add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 10 minutes. Reserve 1/4 cup cooking liquid. Drain pasta in a colander, but do not rinse. Set aside.
Season fish on all sides with 1/4 teaspoon PeachDish Salt.
Place a skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil is shimmering, add fish. Cook without disturbing until browned on first side, 2-3 minutes. Flip and continue cooking until the fish is nearly opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more.
Carefully add cooking wine to the pan, and cook until most of the wine has evaporated, 15-30 seconds. Remove fish and any remaining wine to a bowl or plate. Sprinkle with half of the herbs. Cover and set aside.
Return pan to medium-high heat. Add peppers and garlic. Cook, stirring, until peppers begin to soften and release some moisture.
Add squash. Cook, stirring, until squash begins to turn translucent, about 3 minutes. Add tomatoes, 1/4 teaspoon PeachDish Salt and 1 tablespoon Tuscan olive oil. Cook 1 minute more.
Stir pasta into vegetables, along with remaining herbs and any resting juices and extra herbs from the fish. Adjust consistency as desired with reserved pasta cooking liquid. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta and vegetables between 2 plates. Top with fish. Drizzle with remaining Tuscan olive oil as desired. Enjoy!