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The French word for Parsley is Persil, and Persillé refers to any dish served with parsley and garlic (also know as a “Persillade”). This is a simple preparation for any mild flavored seafood, which is lightly breaded with a mixture of breadcrumbs and parsley and pan- fry. This is much lighter than traditional bread batter, which would include a flour dusting, egg wash, and then the breadcrumbs. Here, only two sides of the fish will be coated. The fish will be served with parsley vinaigrette.
For the vegetables we are using a medley of Winter vegetables, including Purple “Ninja” Radishes, Kohlrabi, and Baby Brussels Sprouts. Purple “Ninja” Radishes are daikon radishes with mild to medium heat in early Spring (heat intensifies as the weather warms) with a classic daikon radish flavor...the “Ninja” is just a creative, or not so creative food marketing ploy. Kohlrabi is in the turnip family with a broccoli/celery-root like flavor. The Kohlrabi, which is round, will be cut into “Batons,” or rectangles approximately an inch in length. The organic baby Brussels, from the brassica family, have a subtle cabbage flavor with a slight sweater, nuttier taste. The vegetables are to be glazed in a Beurre Monte, which is a sauce made from enlisting butter in water.
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
Wild Caught Atlantic Cod
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Wheat. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
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