Gently poach redfish fillets from Sea to Table in the oven with olive oil, bright lemon zest & a splash of wine. Create an easy sauce to complement your fish with the addition of butter, lemon juice, fresh parsley & briny capers. On the side, enjoy tender roasted broccoli, radishes & red potatoes tossed with fragrant thyme, then top it all off with a sprinkle of toasted pine nuts.
| Allergens | tree nuts |
| NeedAtHome | White wine |
| ActiveTime | 25 minutes |
| TotalTime | 35 minutes |
There are no reviews yet
Customers who bought this item also bought
Pan Seared Hake
with mushrooms, sweetpotatoes & a lime radish slaw
From $0.00
Pulled Pork Burrito Bowl
with fresh peach salsa, kale & cilantro-lime rice
From $0.00
Green Chile & Pork Stew
with Fresh Lime & Warm Tortillas
From $0.00
Crispy Thai Beef& Green Beans
with marinated cucumber saladover golden turmeric rice
From $0.00
Beetlecat's Curry Shrimp
with tomatoes & herb-cucumber salad over jasmine rice
From $0.00
Pan-Roasted Salmon
with brown rice, mint chutney& fennel-peach salad
From $0.00
Herb-Mushroom Pork Chops
over roasted sweet potato & brussels sprouts
From $0.00
Chicken Marsala & Angel Hair
with wild mushroom blend& lemon-dressed arugula
From $0.00
Seared Whitefish
in Roasted Red Pepper Sauce with Corn & Field Pea Rice
From $0.00
Sauteed Dover Sole
with charred heirloom tomatoes,rosemary & creamy polenta
From $0.00
Creamy Tomato Shrimp
with eggplant & cilantro over fluffy white rice
From $0.00
Pork & ButternutEnchiladas
with cilantro sour cream sauce& Zocalo's pico de gallo
From $0.00
