![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/flounder_lemon_potatoes.jpg\")
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This meal could have represented the category, “seafood with less assertive flavors” that I wrote about at the beginning of the previous post<\/a>., except that I managed to make flounder pretty assertive this time: Baked lemons and onions made it easy.<\/p>\n I was looking for a new suggestion for preparing flounder, and then Martha Stewart showed up<\/a>. I had lemons, and I also had onions (although I soon realized not enough of one kind, so I assembled a m\u00e9lange. I had also picked up some sorrel that afternoon, and I hoped to add it to the recipe, which I altered slightly in the process.<\/p>\n Much of the fun of cooking is visual, especially when there are colors involved; sometimes I get to share what things look like in process.<\/p>\n <\/p>\n CRITIQUE:<\/p>\n 1. the strong flavors seem like overkill \u2014 the elements with which I cooked the fish were pretty lusty, but the recipe worked; I wouldn’t do this often, but I cook a lot of seafood, and I don’t think it always has to be lonely<\/p>\n 2. it looks like a lot of food \u2014 but there wasn’t actually that much: the fillets were very thin, so they covered a large area; also while the roasted lemons could be eaten, a little goes a long way<\/p>\n 3. and that’s pretty busy plate \u2014 which might have easily been avoided, but it’s difficult to make the right aesthetic decisions in the few seconds you have when you’re doing the plating (for instance, I wanted to include the pea shoots for the freshness they would lend to a dish weighted with more serious flavors, but even in the position I ended up choosing they made the plate look cluttered), with hindsight I can say I should have held back for a second serving some of what can be seen in the photograph<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This meal could have represented the category, “seafood with less assertive flavors” that I wrote about at the beginning of the previous post., except that I managed to make flounder pretty assertive this time: Baked lemons and onions made it easy. I was looking for a new suggestion for preparing flounder, and then Martha Stewart …<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-20169","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\/20169","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20169"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20169\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/onions_lemons_uncooked.jpg\")
![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/onions_lemons_in_pan.jpg\")
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