{"id":19008,"date":"2018-09-13T23:22:20","date_gmt":"2018-09-13T23:22:20","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19008"},"modified":"2018-09-13T23:22:20","modified_gmt":"2018-09-13T23:22:20","slug":"savory-baked-flounder-red-cress-sauteed-peppers-thyme","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19008","title":{"rendered":"savory baked flounder; red cress; saut\u00e9ed peppers, thyme"},"content":{"rendered":"

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I didn’t know until almost the last minute whether this dinner would happen. The hot water in the building had failed at around 6 o’clock, meaning it would be impossible to work in the kitchen; it wasn’t until some time close to 10 that it was restored.<\/p>\n

I then found myself rushing to do justice to some very fresh fish I had no desire to keep a second day, and to a vegetable accompaniment I had been looking forward to serving. I was looking at my notes from an earlier meal where I used this recipe, and in my rush to get everything going I forgot to consider the fact that these fillets were somewhat smaller (most important, thinner) than the flounder that had cooked then.<\/p>\n

So the fish was delicious, as it has been in the past. It was of course not undercooked, but the remarkable thing is that I don’t think it was overcooked<\/em> either. I was either very lucky, or else flounder is very forgiving when it comes to oven times. I suspect it was the former.<\/p>\n