{"id":14070,"date":"2017-09-02T17:41:13","date_gmt":"2017-09-02T17:41:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14070"},"modified":"2017-09-02T17:41:13","modified_gmt":"2017-09-02T17:41:13","slug":"herbhabanada-baked-sea-bass-radicchio-with-garlic-leek","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14070","title":{"rendered":"herb\/habanada-baked sea bass; radicchio with garlic, leek"},"content":{"rendered":"

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It’s all about too much of anything, and in this case, something that doesn’t come cheap, but it’s hard to do portion control when the fish don’t cooperate.\u00a0I’m not sure about sea bass, but many fish species run in schools. \u00a0This time the class was all of a size where 4 fillets were an overly generous portion, but 2 would have been inadequate (I have to bring home an even number), at least without the support of another course or another vegetable. I had time for neither last night.<\/p>\n

Since they shrink a bit after they’re cooked, and the size of my vegetable was modest, I don’t think\u00a0we looked like we were being\u00a0unreasonably overindulgent once the\u00a0fillets were on the plates.<\/p>\n

Also, they were so good, I had no regrets I\u00a0that I hadn’t skimped.<\/p>\n

The bass\u00a0just\u00a0out of the oven.<\/p>\n

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The radicchio in the pot.<\/p>\n

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The bread on the cutting board.<\/p>\n

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