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About the Dish

  • Sole

    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
Prepare your 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
Arrange sole fillets in shallow baking dish or pie plate that holds them snuggly in a single layer. Season with a total 1/4 teaspoon PeachDish Salt. Scatter shallots over fish.
4
In a small saucepan, whisk together cream, butter, lemon zest, lemon juice and mustard. Cook over low heat just until butter melts and mixture is smooth. Pour evenly over sole. Place in oven, and bake until fish is opaque in center and sauce bubbles gently around the edge of the dish, 12-15 minutes.
5
When pasta cooking water comes to a boil, stir in penne. Cook until al dente, about 8 minutes. Drain and return to warm pot (off heat.) Stir in artichokes, roasted peppers, capers and 1 teaspoon olive oil. Season to taste with PeachDish Salt.
6
Divide pasta between 2 dinner plates. Top with fish and sauce. Sprinkle with parsley, and enjoy!