{"id":3177,"date":"2015-01-15T05:14:07","date_gmt":"2015-01-15T05:14:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3177"},"modified":"2015-01-15T05:14:07","modified_gmt":"2015-01-15T05:14:07","slug":"parslied-cod-with-tomato-roasted-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3177","title":{"rendered":"parslied cod with tomato; roasted Brussels sprouts"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/cod_en_Persillade_Brussels_sprouts.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3180\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/cod_en_Persillade_Brussels_sprouts.jpg\" alt=\"cod_en_Persillade_Brussels_sprouts\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The recipe is basically a (very basic) <a href=\"http:\/\/hookedonfishchicago.com\/cod-en-persillade.html\">Thomas Keller formula<\/a>.\u00a0 I added some halved cherry tomatoes, both to introduce a bit of color, and to save the fruit from advancing beyond its prime sweetness.<\/p>\n<ul>\n<li>cod fillets from American Seafood (two, which I cut into two and one half pieces for each portion), brought to room temperature and seasoned with salt, the top of each piece brushed with dijon mustard mixed with a little water, dipped in a mixture of homemade breadcrumbs and finely-chopped parsley from Eataly, browned briefly, crumb side down, in a heavy iron pan with olive oil, then transferred to a 325\u00ba oven and cooked until the fish begins to flake; near the end of the cooking time I added halved cherry tomatoes from Shushan Hydro Farm, arranging them on the fish sections after they were plated<\/li>\n<li>small Brussels sprouts from from John D. Maderna Farms (yes, in January!), tossed with salt, pepper, and some olive oil, roasted in a 400\u00ba oven for twenty minutes or so<\/li>\n<li>the wine was a French white, <a href=\"http:\/\/flatiron-wines.com\/champ-des-treilles-bordeaux-blanc-vin-passion-2012.html\">Vin Passion Ch\u00e2teau du Champ des Treilles Sainte-Foy Bordeaux 2012<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The recipe is basically a (very basic) Thomas Keller formula.\u00a0 I added some halved cherry tomatoes, both to introduce a bit of color, and to save the fruit from advancing beyond its prime sweetness. cod fillets from American Seafood (two, which I cut into two and one half pieces for each portion), brought to room &hellip;<\/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-3177","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\/3177","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=3177"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3177\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}