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About the Dish

12 ounces Potatoes
3 cloves Garlic
12 ounces Wild-Caught Atlantic Dogfish
1 tablespoon Spice Blend
3 ounces Spring Onion
2 tablespoons White Wine Vinegar
4 sprigs Parsley
2 ounces Salad Greens
Per Serving
Calories 550
Total Fat 25 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 1050 mg
Total Carbohydrates 35 g
Dietary Fiber 5 g
Sugar 3 g
Protein 32 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.

METHOD

1
• Heat oven to 425° F. • Fill a small saucepan half full with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your potato cooking water.
2
MISE EN PLACE • Quarter potatoes lengthwise. Cut crosswise into 1/2-inch pieces. • Peel and crush garlic. • Cut onion whites into 2-inch lengths; quarter lengthwise. • Halve onion greens lengthwise; thinly slice crosswise. • Pick and chop parsley leaves.
3
When water boils, add potato and garlic. Simmer until potato is fork-tender, 12-15 minutes.
4
While potato cooks: • Grease a baking sheet with 1 teaspoon olive oil. • Season fish on all sides with paprika seafood rub and 1/4 teaspoon kosher salt.
5
• Add fish and onion whites to baking sheet. • Roast in oven until fish is opaque throughout and onion edges are browned, 8-10 minutes.
6
• Drain potato and garlic. • In a bowl, smash cooked garlic. • Whisk in vinegar, 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Fold in potato, onion greens and parsley.
7
• Toss salad greens with 1 teaspoon olive oil. Season with 1/4 teaspoon kosher salt. • Divide fish, onions and potato salad between 2 plates. Serve salad on the side, and enjoy!