{"id":5996,"date":"2015-11-12T06:57:50","date_gmt":"2015-11-12T06:57:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5996"},"modified":"2015-11-12T06:57:50","modified_gmt":"2015-11-12T06:57:50","slug":"monkfish-with-potato-olives-bay-fennel-arugula-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5996","title":{"rendered":"monkfish with potato, olives, bay, fennel; arugula, tomato"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/monkfish_potatoes_bay_olives.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5998\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/monkfish_potatoes_bay_olives.jpg\" alt=\"monkfish_potatoes_bay_olives\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>It&#8217;s very hard for me to imagine\u00a0anyone dreaming\u00a0up this recipe for the first time. \u00a0It wouldn&#8217;t seem to be a natural approach for preparing any\u00a0fish, but\u00a0its author, <a href=\"http:\/\/www.nytimes.com\/1999\/05\/19\/dining\/the-minimalist-fish-on-a-bed-of-potatoes.html\">Mark Bittman, says<\/a>, &#8220;The recipe can be finished with almost any firm fish fillet.&#8221; \u00a0 Here we have a\u00a0piece, or pieces, of a familiar,\u00a0undramatic white fish fillet, and slices of white potato, paired with\u00a0tons of bay leaves and almost a cup of the strongest, most bitter black olives around. The whole idea\u00a0seems so counter-intuitive, and yet, except for approaches\u00a0that are even more simple, like <a href=\"http:\/\/food.hoggardwagner.org\/2014\/11\/26\/grilled-tuna-with-fennel-seed-roasted-cauliflower\/\">this one<\/a>, I consider it\u00a0one of the best fish recipes I&#8217;ve ever come across. \u00a0It&#8217;s also one of the easiest, and nearly\u00a0the most foolproof.<\/p>\n<ul>\n<li>Three monkfish fillets from Blue Moon Fish Company, weighing just under a total of a\u00a0pound,\u00a0and almost a cup of pitted black oil-cured olives, roasted on top of a bed of thinly-sliced and seasoned German\u00a0Carola potatoes (yellow-fleshed, buttery) from Berried Treasures Farm\u00a0which had already been roasted in the same pan, until slightly crispy, with a generous amount of olive oil and\u00a015 or so bay leaves from Westside Market, the monkfish finished with a sprinkling of chopped bronze fennel from Norwich Meadows Farm<\/li>\n<li>a small salad of wild arugula from Lani&#8217;s Farm, dressed with good olive oil, a small squeeze of organic lemon, salt, and freshly-ground black pepper, topped with one tiny heirloom tomato, segmented, from Berried Treasures<\/li>\n<li>the wine was a French (Rhone) white, <a href=\"http:\/\/www.ferraton.fr\/wines\/cotes-du-rhone-samorens-white-ferraton.html\">C\u00f4tes du Rh\u00f4ne Samor\u00ebns Ferraton P\u00e8re &amp; Fils 2013<\/a><\/li>\n<li>the music was <a href=\"https:\/\/en.wikipedia.org\/wiki\/Symphony_No._2_(Sibelius)\">Sibelius, Symphony No. 2<\/a>, with\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=126858\">Paavo Berglund conducting\u00a0the Helsinki Philharmonic Orchestra<\/a>,\u00a0which premiered it in 1899, when it was conducted by the composer<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s very hard for me to imagine\u00a0anyone dreaming\u00a0up this recipe for the first time. \u00a0It wouldn&#8217;t seem to be a natural approach for preparing any\u00a0fish, but\u00a0its author, Mark Bittman, says, &#8220;The recipe can be finished with almost any firm fish fillet.&#8221; \u00a0 Here we have a\u00a0piece, or pieces, of a familiar,\u00a0undramatic white fish fillet, and &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5996","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\/5996","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5996"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5996\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}