{"id":16194,"date":"2018-03-16T01:55:23","date_gmt":"2018-03-16T01:55:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16194"},"modified":"2018-03-16T01:55:23","modified_gmt":"2018-03-16T01:55:23","slug":"herb-and-habanada-baked-sea-bass-tomatoes-cavolo-nero","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16194","title":{"rendered":"herb and habanada-baked sea bass; tomatoes; cavolo nero"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16197\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/sea_bass_tomato_cav_nero.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Together we opted for the simplest of the recipes I&#8217;ve used in preparing sea bass, because the cook was tired, but also because this time the muse wanted\u00a0something\u00a0more like comfort food than delicate display. Ironically, the finished meal described in the picture above looks pretty basic, if not minimal (even to the absence of any of my usual\u00a0micro green garnishes this time).<\/p>\n<ul>\n<li>two 7-ounce black sea bass fillets from American Seafood, rinsed, dried, and placed skin side down inside a tin-lined copper au gratin pan in which a teaspoon or so of olive oil had been poured and brushed around the surface, the fish seasoned with salt and pepper, sprinkled with a mix of\u00a0parsley from Eataly; lovage from Two Guys from Woodbridge; sage and thyme,\u00a0both partially-dried, from Phillips Farm; mint from Windfall Farms; and a bit\u00a0of a\u00a0home-dried heatless, orange\/ gold\u00a0Habanada pepper (from fruit grown by fresh Norwich Meadows Farm last fall), the fish topped with a coating of homemade bread crumbs, and drizzled with 2 teaspoons of olive oil,\u00a0placed inside\u00a0a 425\u00ba oven for\u00a09 or 10 minutes,\u00a0arranged\u00a0on 2 plates, finished with a squeeze of an organic lemon from Whole Foods Market and a light drizzle of olive oil<\/li>\n<li>three\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, halved, arranged around the bass inside the pan in the last 3 or 4 minutes of their cooking, placed on the plates\u00a0next to the fish, finished with chopped parsley<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16198\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/cavolo_nero-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one small bunch of\u00a0<em>cavalo nero<\/em>\u00a0from Norwich Meadows Farm, wilted briefly inside a large vintage tin-lined copper pot in a tablespoon or so of olive oil\u00a0in which\u00a02 cloves of\u00a0Keith\u2019s Farm Rocambole garlic had first been heated, seasoned with sea salt and freshly-ground black pepper, drizzled with a little more oil<\/li>\n<li>the wine was an Italian (Umbria) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=37263&amp;searchtype=Contains\">Trebbiano Spoletino &#8216;Farandola&#8217; Di Filippo 2016<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.amazon.com\/Cavalli-Gli-Amori-DApollo-Dafne\/dp\/B001FRNOMI\">Francesco\u00a0Cavalli&#8217;s, opera, &#8216;Gli Amori D&#8217;Apollo E Di Dafne&#8217; (The Loves of Apollo and Daphne), which premiered in Venice during the Carnival season of 1640, performed by the Ensemble Elyma<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Together we opted for the simplest of the recipes I&#8217;ve used in preparing sea bass, because the cook was tired, but also because this time the muse wanted\u00a0something\u00a0more like comfort food than delicate display. Ironically, the finished meal described in the picture above looks pretty basic, if not minimal (even to the absence of any &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-16194","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\/16194","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=16194"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16194\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}