{"id":1824,"date":"2025-03-25T12:18:59","date_gmt":"2025-03-25T12:18:59","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=1824"},"modified":"2025-03-25T12:27:22","modified_gmt":"2025-03-25T12:27:22","slug":"creamed-cod-with-onions","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/03\/25\/creamed-cod-with-onions\/","title":{"rendered":"Creamed cod with onions"},"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 of cod fillets<\/li>\n\n\n\n<li>300 g of onions<\/li>\n\n\n\n<li>60 ml of chopped parsley<\/li>\n\n\n\n<li>3 dl of double cream<\/li>\n\n\n\n<li>Aromat and white pepper<\/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<ul class=\"wp-block-list\">\n<li>Soften the onions in 40 g of the margarine, then transfer them to an ovenproof dish just large enough to take the fish in one layer.<\/li>\n\n\n\n<li>Place the fish on top of the onions, season with the condiment and pepper, dot with the other 40 g of margarine.<\/li>\n\n\n\n<li>Cook in the oven, pre-heated to 200 \u00b0C, for 10 minutes, pour over the double cream and continue cooking for a further 20 minutes at 175\u00ba C. Decorate with the parsley.<\/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\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with creamed potatoes or saffron rice and a salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with creamed potatoes or saffron rice and a salad.<\/p>\n","protected":false},"author":1,"featured_media":1832,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[137,138],"class_list":["post-1824","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-onions","tag-parsley"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1824","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=1824"}],"version-history":[{"count":2,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1824\/revisions"}],"predecessor-version":[{"id":1828,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/1824\/revisions\/1828"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/1832"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=1824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=1824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=1824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}