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About the Dish

  • Wild-Caught Dover Sole

    Wild-Caught Dover Sole

  • PeachDish Salt

    PeachDish Salt

  • Shallot

    Shallot

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Butter

    Butter

  • Lemon

    Lemon

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Penne

    Penne

  • Artichoke Hearts

    Artichoke Hearts

  • Roasted Red Peppers

    Roasted Red Peppers

  • Capers

    Capers

  • Parsley

    Parsley

METHOD

1
• Heat oven to 400° F. • Fill a saucepan halfway with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Peel and finely chop shallot. • Zest and juice lemon. • Drain artichoke hearts, and cut into 1/2-inch pieces. • Thinly slice roasted red peppers. • Rinse and drain capers. • Pick and coarsely chop parsley.
3
• In a baking dish, arrange fish in a single layer. Season with a total 1/4 teaspoon PeachDish Salt. • Scatter shallot over fish.
4
• Place a small saucepan over low heat. Whisk together cream, butter, lemon zest, lemon juice and mustard. Cook, stirring, until butter melts and sauce is smooth, about 2 minutes. • Pour evenly over fish. Bake in oven until fish is opaque throughout, 12-15 minutes.
5
While fish bakes: • When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-9 minutes. • Drain pasta, and return to saucepan.
6
Fold in artichoke, red pepper, capers and 1 teaspoon olive oil. Taste and adjust seasoning as desired with PeachDish Salt.
7
• Divide pasta between 2 dinner plates. • Top with fish and sauce. Garnish with parsley, and enjoy!