{"id":12002,"date":"2017-03-12T06:25:31","date_gmt":"2017-03-12T06:25:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12002"},"modified":"2017-03-12T06:25:31","modified_gmt":"2017-03-12T06:25:31","slug":"roasted-sea-bass-herbs-lemon-purple-fingerlings-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12002","title":{"rendered":"roasted sea bass, herbs, lemon; purple fingerlings; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12011\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/sea_bass_purple_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This looks very serious.<\/p>\n<p>It was, but it was neither as difficult as looks, nor as &#8216;heavy&#8217;.<\/p>\n<p>What it was, was delicious.<\/p>\n<p>Scurrying around quickly for an idea for preparing 2 beautiful Black Sea Bass fillets Friday night, I grabbed a printed sheet\u00a0from my\u00a0&#8216;bass&#8217; file, and went with something\u00a0which I\u00a0discovered only after the meal was actually a recipe for oven-roasted <em>Striped\u00a0B<\/em>ass, not &#8216;Black Sea Bass&#8217;. They are two different fish, Striped Bass being moderately fatty and maybe a little\u00a0more &#8216;fishy&#8217; (not a pejorative, for me), so what I did\u00a0may have been a bit heavy for the more delicate fish.<\/p>\n<p>While I was cooking I\u00a0wondered why I hadn&#8217;t prepared sea bass this way before, but in the end it worked out fine, and, with the vegetables I chose, possibly better than a more minimal treatment would have this time.<\/p>\n<p>The rainbow chard was a gentle enough choice, but I added a little chili pepper to it, which brought it out of the shadows, and the potatoes I chose were pretty serious, and not just for their dark color.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12017\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/magic_molly_purple_potatoes-3.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two Black Sea Bass fillets from Pura Vida Seafood placed, skin side down inside a glazed ceramic baking\u00a0pan in which a teaspoon or so of olive oil had been poured, seasoned with salt and pepper, sprinkled with a mix of\u00a0parsley and sage from Eataly, lovage from Two Guys from Woodbridge, red thyme from Phillips Farm, and a bit\u00a0of a\u00a0home-dried heatless, orange\/gold <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">Habanada pepper<\/a> (purchased fresh from Norwich Meadows Farm last fall), the fish topped with a coating of homemade bread crumbs\u00a0and drizzled with 2 teaspoons of olive oil, transferred to a 425\u00ba oven for 8 or 10 minutes, finished on 2 plates with a squeeze of a sweet local lemon from Fantastic Gardens of Long Island and a light drizzle of olive oil<\/li>\n<li>ten ounces of \u2018Magic Molly\u2018 purple fingerling potatoes from Mountain Sweet Berry Farm, halved lengthwise, tossed with one small red onion from Norwich Meadows Farm, thinly-sliced, a little olive oil, salt, pepper, and fresh rosemary from Eataly, the potatoes then arranged cut-side down on a large\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0the roasted at about 375\u00ba for about 25 minutes, or until cooked through, the cut side beginning to brown (if it\u2019s possible to\u00a0tell, since the color is already almost black), scattered with micro purple radish from Two Guys from Woodbridge<\/li>\n<li>the part that remained from\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/03\/09\/goat-kidneys-with-marsala-sauce-roasted-potato-collards\/\">a meal the other night<\/a>\u00a0of one bunch of collard greens from Phillips Farm, stripped of most of their stems, torn into small sections, washed several times and drained, transferred to a smaller bowl very quickly, in order to retain as much of the water clinging to them as possible, wilted inside a heavy oval enameled cast iron pot in which 2\u00a0halved garlic cloves from from Healthway Farms &amp; CSA\u00a0had first been allowed to sweat in\u00a0some olive oil, then finished with salt, pepper, a little\u00a0crushed dried Sardinian pepperoncino from Buon Italia, and a drizzle of olive oil<\/li>\n<li>the wine was a California (Sonoma) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/rox-scott-peterson-sonoma-coast-chardonnay-2015.htm\">ROX Scott Peterson Sonoma Coast Chardonnay 2015<\/a> from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=176847\">Hindemith&#8217;s &#8216;Mathis der Maler&#8217;, the Bavarian Radio Symphony Orchestra conducted by Rafael Kubelik, the cast including Dietrich Fischer-Dieskau,\u00a0 Karl Kreille, Gerd Feldhoff, James King, Urszula Koszut, u.a.<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This looks very serious. It was, but it was neither as difficult as looks, nor as &#8216;heavy&#8217;. What it was, was delicious. Scurrying around quickly for an idea for preparing 2 beautiful Black Sea Bass fillets Friday night, I grabbed a printed sheet\u00a0from my\u00a0&#8216;bass&#8217; file, and went with something\u00a0which I\u00a0discovered only after the meal was &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-12002","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12002"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12002\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}