{"id":2783,"date":"2014-12-07T20:08:41","date_gmt":"2014-12-07T20:08:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2783"},"modified":"2014-12-07T20:08:41","modified_gmt":"2014-12-07T20:08:41","slug":"hake-potatoes-gaeta-olives-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2783","title":{"rendered":"hake, potatoes, Gaeta olives; Brussels sprouts"},"content":{"rendered":"

\"hake_potatoes_Brussels_sprouts\"<\/a><\/p>\n

This meal, or variations of it, is one of our favorites, visited originally after\u00a0I saw\u00a0the Mark Bittman recipe<\/a>\u00a0in\u00a0the Times 15 years ago (By the way, I’ve learned to use only about two thirds\u00a0of the suggested amount of olive oil; \u00a0any more than that and you’ll probably find the potatoes swimming in it at the end<\/em>). \u00a0We never tire of the dish, and\u00a0only partly\u00a0because it can be prepared with so many different kinds of fish<\/a>, basically any white fish. \u00a0In\u00a0Bittman’s list, “Monkfish works very well . . . .\u00a0But other fillets will give similar results, including red snapper, sea bass, pollock, wolffish, even catfish.”<\/p>\n

This time it seemed even more delicious than usual. \u00a0 The fish has to be absolutely fresh, and it helps when the olives are right, and when the potatoes\u00a0end up\u00a0slightly crisp on the edges (I almost never peel potatoes anyway, and certainly not for this recipe).<\/p>\n

I served Brussels sprouts along with the\u00a0entr\u00e9e.\u00a0\u00a0They roasted in the oven for the same total time as the fish and potatoes.<\/p>\n

It’s a meal which is really quite simple, and super super.<\/p>\n