{"id":9805,"date":"2016-09-27T21:21:34","date_gmt":"2016-09-27T21:21:34","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9805"},"modified":"2016-09-27T21:21:34","modified_gmt":"2016-09-27T21:21:34","slug":"baked-cod-parsley-micro-radish-sauteed-cucumbers-dill","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9805","title":{"rendered":"baked cod, parsley, micro radish; saut\u00e9ed cucumbers, dill"},"content":{"rendered":"

\"ligurian_cod_cucumbers\"<\/p>\n

Comfort food: plain fish and potatoes.<\/p>\n

Cod, to be specific;\u00a0salted<\/em> cod, but not ‘salt cod<\/a>‘.<\/p>\n

And Carola,\u00a0to continue with specifics; originated in Germany, even better than Yukon.<\/p>\n

I know there are absolutely no cod\u00a0on the shores of Liguria, so the name of this recipe, ‘Ligurian Cod’, isn’t authentic, but the taste sure is. \u00a0The recipe is called \u2018Ligurian fish and potatoes<\/a>\u2018, although\u00a0its author appears to have been pretty casual about the origin of the fish varieties he suggests; I assume it’s about availability this far from the Mediterranean.<\/p>\n

It’s Mark Bittman’s recipe (or at least the one that appears in his 2004 article in the New York Times<\/a> is my source), but I’ve been using it for so long I think of it as an adopted child.<\/p>\n

This is another of those meals that we usually have to wait for\u00a0cool weather to enjoy, because there’s definitely an oven involved.<\/p>\n

It’s a wonderful dish, and very easy to put together.<\/p>\n

\"pan_ligurian_cod\"<\/p>\n

The picture above was taken just before the cod\u00a0was\u00a0placed in the oven.<\/p>\n

 <\/p>\n