{"id":11696,"date":"2017-02-17T06:19:40","date_gmt":"2017-02-17T06:19:40","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11696"},"modified":"2017-02-17T06:19:40","modified_gmt":"2017-02-17T06:19:40","slug":"pollock-zest-chili-onion-capers-potatoes-chives-spinach","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11696","title":{"rendered":"pollock, zest, chili, onion, capers; potatoes, chives; spinach"},"content":{"rendered":"

\"\"I’ve always described pollock as\u00a0a\u00a0wonderful\u00a0fish, and this time, more than ever before, on Wednesday it looked as lovely as it tasted.<\/p>\n

The image above is of one serving\u00a0of the cooked fish, and below is\u00a0a picture of what the fillet (already divided into 2 pieces) looked like just before being put into the oven:<\/p>\n

\"\"<\/p>\n

If you’re paying any attention at all, you will have noticed what\u00a0I myself did notice at the time: There doesn’t seem to be any ground black pepper on the top of the fish (there was also no salt, but\u00a0that’s\u00a0less apparent in a photo). It seems that\u00a0I was so absorbed in deciding on what I would include on top of the fillet this time that I forgot the two most essential elements.<\/p>\n

The\u00a0fact that there were so many other flavors and seasonings was almost enough to make us overlook the absence of\u00a0pepper and salt, but not quite. We added both\u00a0to the top of the fish after it had been served, but\u00a0I think the flavor had not been compromised by the delay; in fact, I think I may have enjoyed the cleaner, milder taste, at least this one time.<\/p>\n

The vegetables could hardly have been more simple (and I remembered to season them before they reached the table).<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n