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About the Dish

  • Butter

    Butter

  • Garlic

    Garlic

  • Lemon

    Lemon

  • Mint

    Mint

  • Thyme

    Thyme

  • PeachDish Salt

    PeachDish Salt

  • Carrot

    Carrot

  • New Potatoes

    New Potatoes

  • Sugar Snap Peas

    Sugar Snap Peas

  • Green Onion

    Green Onion

  • Cod

    Cod

  • White Cooking Wine

    White Cooking Wine

METHOD

1
Fill a medium saucepan two-thirds full with water. Add 1 teaspoon kosher salt, and place over high heat.
2
MISE EN PLACE • Heat oven to 450° F. • Chop garlic. • Zest lemon. Cut lemon into wedges. • Pick and chop mint leaves. • Pick thyme leaves. • Thinly slice potato. • Thinly slice carrot at an angle. • Thinly slice green onion at an angle. • Trim peas • Cut cod in 4 or 6 equal pieces.
3
In a large bowl, combine butter, garlic, lemon zest, mint, thyme and 1/4 teaspoon PeachDish Salt.
4
• When water boils, add carrot and potato. Cook until barely tender, about 3 minutes. • Using a slotted spoon or strainer, transfer vegetables to butter mixture. • Toss to melt better and coat vegetables.
5
• Return pan to high heat. When water boils, add peas. Cook until bright green, about 30 seconds. • Transfer peas to butter mixture. Toss to coat. • Add green onion. Toss to coat.
6
• On a baking sheet, place parchment sheets side by side. Fold each sheet in half (with short sides together) to make a crease in the center, then open them back up. • Spoon half of vegetable mixture in a shallow pile below the crease of each sheet.
7
• Sprinkle fish with remaining 1/4 teaspoon PeachDish Salt. • Pour wine over all.
8
• Fold parchment paper over fish and vegetables. • On each edge, fold over about 1 inch of parchment, and make a crease. Make 3 small folds up to the crease. (It’s fine to use a few paper clips or staples to hold the parcels tightly closed so that steam will not escape during cooking.)
9
Bake in oven until parcels puff in the center and paper browns lightly, about 10 minutes.
10
• Slide the parcels to dinner plates. • Open parcels tableside. Season with PeachDish Salt, and serve with lemon wedges. Enjoy!