{"id":1821,"date":"2025-03-25T12:13:51","date_gmt":"2025-03-25T12:13:51","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=1821"},"modified":"2025-03-25T12:13:51","modified_gmt":"2025-03-25T12:13:51","slug":"banana-plaice","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/03\/25\/banana-plaice\/","title":{"rendered":"Banana plaice"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g plaice fillets<\/li>\n\n\n\n<li>4 bananas halved<\/li>\n\n\n\n<li>60 g blanched almonds<\/li>\n\n\n\n<li>30 ml lemon juice<\/li>\n\n\n\n<li>30 ml chopped parsley<\/li>\n\n\n\n<li>120 g margarine<\/li>\n\n\n\n<li>Aromat, pepper<\/li>\n\n\n\n<li>Flour for coating the fish<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sprinkle the fillets with lemon juice, season, and marinate for 30 minutes.<\/li>\n\n\n\n<li>Meanwhile, fry the almonds in half the margarine, keep warm and reserve the fat.<\/li>\n\n\n\n<li>Coat the fillets in the flour and fry in the remaining margarine until golden.<\/li>\n\n\n\n<li>At the same time, fry the bananas over a high heat in the margarine reserved from the nuts.<\/li>\n\n\n\n<li>Arrange the fish on a bed of Chinese noodles and decorate with the banana, nuts and parsley.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with Chinese noodles and a salad such as fennel or cucumber.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with Chinese noodles and a salad such as fennel or cucumber.<\/p>\n","protected":false},"author":1,"featured_media":1822,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[42,91],"class_list":["post-1821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-almonds","tag-bananas"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=1821"}],"version-history":[{"count":1,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1821\/revisions"}],"predecessor-version":[{"id":1823,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1821\/revisions\/1823"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/1822"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=1821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=1821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=1821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}