{"id":7378,"date":"2016-03-12T06:36:07","date_gmt":"2016-03-12T06:36:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7378"},"modified":"2016-03-12T06:36:07","modified_gmt":"2016-03-12T06:36:07","slug":"roasted-herb-marinated-white-sea-perch-wilted-cavalo-nero","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7378","title":{"rendered":"roasted herb-marinated white sea perch; wilted cavalo nero"},"content":{"rendered":"

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

before (Paul displaying his own purchase)..<\/p>\n

 <\/p>\n

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

..and after (my display of our dinner)<\/p>\n

 <\/p>\n

I was introduced to this terrific fish today on\u00a0one of my regular visits to one of the\u00a0fish stalls in the Union Square Greenmarket, Pura Vida Seafood. \u00a0I’ve learned to pay attention to what Paul tells me, and this is another\u00a0of the proofs. \u00a0I had never cooked white sea perch<\/a> before, but the taste is superb, and the texture is more firm than that of other perch or similar fish. \u00a0The price is modest by today’s standards, and, for those who dwell on such things, the fillets have\u00a0very few bones.<\/p>\n

The recipe I used\u00a0had the advantage of simplicity and it could be\u00a0divided into two periods of a\u00a0cook’s attention, both virtues especially appreciated on a night when I would not be returning to the apartment from a concert until almost 10 o’clock.<\/p>\n

I was able to prepare a marinade and arrange six small fillets in it before I left for\u00a0Avery Fisher Hall and\u00a0Esa_Pekka Salonen’s performance of\u00a0Messiaen’s ‘Turangal\u00eela Symphony’. \u00a0Soon after arriving home at 10 o’clock I lit\u00a0the oven and, once it had heated to 500\u00ba, place the fish in it, still in the pan with the marinade. \u00a0Less than 10 minutes later I was arranging it on the plates.<\/p>\n

The recipe is found in Mark Bittman\u2019s \u201cFish: The Complete Guide to Buying and Cooking<\/a>\u201c.<\/p>\n