{"id":9957,"date":"2016-10-08T17:53:16","date_gmt":"2016-10-08T17:53:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9957"},"modified":"2016-10-08T17:53:16","modified_gmt":"2016-10-08T17:53:16","slug":"baked-bluefish-with-crispy-potato-heirloom-tomato-olives","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9957","title":{"rendered":"baked bluefish with crispy potato, heirloom tomato, olives"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9959\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/bluefish_potato_tomato.jpg\" alt=\"bluefish_potato_tomato\" width=\"600\" height=\"450\" \/><\/p>\n<p>I know that the quantity of heirloom tomatoes might seem pretty extravagant, but then every thing about this dish is pretty extravagant, including the richness of the flavors.<\/p>\n<ul>\n<li>about one pound of very-thinly-sliced <a href=\"https:\/\/www.mainepotatolady.com\/productcart\/pc\/viewCategories.asp?idCategory=84\">Satina potatoes<\/a> from Tamarack Hollow Farm,\u00a0seasoned with salt and pepper, mixed with most of a mix of 2\u00a0tablespoons of olive oil, 2\u00a0cloves of thinly-sliced German Hardneck garlic from Race Farm, salt, and pepper, roasted in a pan for 15\u00a0minutes in a very hot oven until starting to crisp, the\u00a0potatoes then covered with a seasoned one-pound bluefish fillet from Pura Vida Fisheries which was itself covered with a mix of another thinly-sliced garlic garlic clove, one more tablespoon of\u00a0olive oil, a tablespoon of lemon juice, and 2 tablespoons of chopped parsley and lovage from Keith&#8217;s Farm,\u00a0after which\u00a0slices of several different kinds of heirloom tomatoes from various Greenmarket farms, seasoned, and about 10 halved Kalamata olives from Whole Foods were scattered over the fish and the potatoes, the pan returned to the oven for another 15\u00a0minutes, before it was finished, on the 2 plates, with more chopped parsley and lovage<\/li>\n<li>the wine was a California (Lodi) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-rose-lodi-2015.htm\">Karen Birmingham Ros\u00e9 Lodi 2015<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.wqxr.org\/#!\/series\/q2\/\">Q2 Music<\/a>, streaming early <a href=\"http:\/\/www.stevereich.com\/\">Steve Reich<\/a> compositions,\u00a0ending\u00a0with his 1967, \u2018<a href=\"https:\/\/www.youtube.com\/watch?v=i36Qhn7NhoA\">Violin Phase<\/a>\u2019 (dinner ran very late, in fact I\u2019ve only just\u00a0finished the dishes and it\u2019s now one o\u2019clock in the morning, and as I&#8217;m writing this, listening to his 1970 &#8216;<a href=\"https:\/\/www.youtube.com\/watch?v=v_KIcgiFCeY\">Four Organs<\/a>&#8216;)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I know that the quantity of heirloom tomatoes might seem pretty extravagant, but then every thing about this dish is pretty extravagant, including the richness of the flavors. about one pound of very-thinly-sliced Satina potatoes from Tamarack Hollow Farm,\u00a0seasoned with salt and pepper, mixed with most of a mix of 2\u00a0tablespoons of olive oil, 2\u00a0cloves &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-9957","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\/9957","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=9957"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9957\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}