{"id":21951,"date":"2019-04-04T23:01:47","date_gmt":"2019-04-04T23:01:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21951"},"modified":"2019-04-04T23:01:47","modified_gmt":"2019-04-04T23:01:47","slug":"lemony-habanada-breaded-baked-perch-potatoes-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21951","title":{"rendered":"lemony, habanada-breaded, baked perch; potatoes; kale"},"content":{"rendered":"

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A fish bake.<\/p>\n

Although there were some obvious differences and some less than obvious even to me, after I spotted the little fillets in the fisherman’s family’s stand, I almost immediately thought of this meal as a modest salute to the Great Lakes of what are generally describe as one’s ‘formative’ years.<\/p>\n

I brought home exactly one dozen of these fresh beauties on Monday, but no more, although they were not expensive, since I was already worried about fitting them into a single non-reactive pan<\/a>.<\/p>\n

Because of the difficulty – or at least the anxiety anticipated with the idea – of turning over that many thin fillets more or less at the same time, I decided I would bread then bake them, obviating the flipping challenge. This is when I really started sliding, mentally back into the Midwest, since this is not how I usually cook fish of any kind.<\/p>\n

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Half an hour before I expected to begin their cooking I removed the perch from the refrigerator and placed them on a plate on the counter.<\/p>\n

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Then the process began in earnest, my excitement now including that of seeing them lying inside the perfect pan, a French antique I had recently bought and had re-tinned, exactly for times like this.<\/p>\n

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