{"id":2102,"date":"2025-04-06T19:39:28","date_gmt":"2025-04-06T19:39:28","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2102"},"modified":"2025-04-22T12:41:53","modified_gmt":"2025-04-22T12:41:53","slug":"fish-gratin","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/04\/06\/fish-gratin\/","title":{"rendered":"Fish gratin"},"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 fish fillets such as plaice or cod cut in 1 cm wide strips<\/li>\n\n\n\n<li>100 g of bread crumbs<\/li>\n\n\n\n<li>150 g of grated cheese<\/li>\n\n\n\n<li>150 g of minced onions<\/li>\n\n\n\n<li>2 cloves of garlic, crushed<\/li>\n\n\n\n<li>60 ml of finely chopped parsley<\/li>\n\n\n\n<li>60 ml of olive oil<\/li>\n\n\n\n<li>2.5 ml of ground black pepper<\/li>\n\n\n\n<li>5 ml of Aromat<\/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>Grease an ovenproof dish, lay in the fish and season with the condiment and pepper.<\/li>\n\n\n\n<li>Mix the breadcrumbs with the cheese and parsley, stir in the onion and garlic and lastly the oil.<\/li>\n\n\n\n<li>Cover the fish with the breadcrumb mixture and cook, covered, in the oven, preheated to 175 \u00b0C, for 20 minutes.<\/li>\n\n\n\n<li>Uncover, raise the heat to 200 \u00b0C and cook for a further 15 minutes.<\/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 pommes persill\u00e9es and a salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with pommes persill\u00e9es and a salad.<\/p>\n","protected":false},"author":1,"featured_media":2103,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[148,137,138],"class_list":["post-2102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-cheese","tag-onions","tag-parsley"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2102","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=2102"}],"version-history":[{"count":3,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2102\/revisions"}],"predecessor-version":[{"id":2321,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2102\/revisions\/2321"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2103"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}