{"id":13298,"date":"2017-07-10T00:36:35","date_gmt":"2017-07-10T00:36:35","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13298"},"modified":"2017-07-10T00:36:35","modified_gmt":"2017-07-10T00:36:35","slug":"broiled-sea-perch-with-anchovy-tomatoes-roasted-treviso","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13298","title":{"rendered":"broiled sea perch with anchovy; tomatoes; roasted treviso"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13303\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/ocean_perch_tomatoes_treviso-1.jpg\" alt=\"\" width=\"581\" height=\"436\" \/><\/p>\n<p>I love this fish, and have\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/01\/28\/sea-perch-and-anchovy-sauce-carrots-with-thyme-oregano\/\">sung the\u00a0praises of sea perch<\/a> on this blog more than once before. The\u00a0only hesitation I ever have in dealing with it comes while I pause to decide\u00a0which recipe\u00a0to use.<\/p>\n<p>Last night I went with the one which involves anchovy, because the rest of the plate\u00a0pretty much said &#8216;Mediterranean&#8217;.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13305\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/cherry_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13306\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/treviso.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>six red sea perch fillets (totaling 15\u00a0ounces) from American Pride Seafood Company, their stall in Chelsea&#8217;s Down to Earth Farmers Market on 23rd Street,\u00a0brushed with 2 tablespoons of olive oil mixed with\u00a0about a teaspoon of chopped ramp bulbs from Berried Treasures, seasoned with sea salt and freshly-ground Tellicherry pepper, placed inside an enameled cast iron pan and broiled skin side up, 4 or 5 inches from the flames, for about 4 minutes when\u00a0the skin had become\u00a0crisp and the fish cooked through, sauced with a bit of olive oil in which\u00a03 salted anchovies from Buon Italia, rinsed and filleted,\u00a0had been heated over a very low flame for about 5 minutes until the\u00a0anchovies had fallen apart (the sauce had just been prepared, but I could have\u00a0been done a little earlier and kept warm while waiting for the fish to cook), the fillets finished on the plates with chopped lovage from Keith&#8217;s Farm, lemon wedges served on the side<\/li>\n<li>four\u00a0large cherry tomatoes from Alex\u2019s Tomato Farm, via Chelsea\u2019s Down to Earth Farmers Market, halved, gently warmed and slightly softened in a little olive in which a very small amount of\u00a0chopped ramp bulbs from Berried Treasures Farm had been warmed until the allium\u00a0had begun\u00a0to be fragrant, sprinkled with torn leaves of basil from Stokes Farm<\/li>\n<li>one small head of treviso from Campo Rosso Farm, washed, the moisture drained or shaken off, halved lengthwise, most of the V of the root ends cut away (and immediately eaten by the cook, as I love chicory in any form), arranged cut side up on a medium Pampered Chef unglazed ceramic oven pan (after securing the leaves\u00a0with toothpicks and\/or string), covered with an abundance of thyme branches from Keith&#8217;s Farm, seasoned generously with sea salt and freshly-ground Tellicherry pepper, drizzled with 2 tablespoons of olive oil, baked in a pre-heated 400\u00ba oven for 12 minutes or so, turned over, returned to the oven for 8 or 9 minutes, then set cut side up again and drizzled with one more tablespoon of oil, then finished baking until the root was tender when pierced with a knife, or about 2 minutes more, arranged on the plates and\u00a0sprinkled with a very little bit of balsamic vinegar<\/li>\n<li>the wine was an Italian (Langhe) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/azienda-agricola-rivetti-massimo-aurelia-arneis-langhe-2015\">Azienda Agricola Rivetti Massimo Aurelia Arneis Langhe 2015<\/a>, from\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was the album, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=15141\">&#8216;Musica Baltica&#8217;, Reinhard Goebel conducting Musica Antiqua K\u00f6ln<\/a> (basically, performances of music composed in the Baltic Sea Hanseatic courts during the seventeenth century)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I love this fish, and have\u00a0sung the\u00a0praises of sea perch on this blog more than once before. The\u00a0only hesitation I ever have in dealing with it comes while I pause to decide\u00a0which recipe\u00a0to use. Last night I went with the one which involves anchovy, because the rest of the plate\u00a0pretty much said &#8216;Mediterranean&#8217;. six red &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-13298","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\/13298","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=13298"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13298\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}