{"id":2263,"date":"2025-04-15T14:24:32","date_gmt":"2025-04-15T14:24:32","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2263"},"modified":"2025-04-15T14:24:32","modified_gmt":"2025-04-15T14:24:32","slug":"portuguese-cod","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/04\/15\/portuguese-cod\/","title":{"rendered":"Portuguese cod"},"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>300 g of cod fillets<\/li>\n\n\n\n<li>100 g of sliced onion<\/li>\n\n\n\n<li>100 g of green pepper in \u00bd cm strips<\/li>\n\n\n\n<li>800 g tin of chopped tomatoes<\/li>\n\n\n\n<li>90 ml of olive oil<\/li>\n\n\n\n<li>5 ml of salt<\/li>\n\n\n\n<li>2.5 ml of black pepper<\/li>\n\n\n\n<li>1 dl of white wine<\/li>\n\n\n\n<li>12 stuffed olives cut in 4 slices<\/li>\n\n\n\n<li>flour to coat 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>Sweat the onion and pepper in 30 ml of the olive oil, without letting them brown.<\/li>\n\n\n\n<li>Add the strained tomatoes, white wine and seasoning to the onion and pepper and cook until the pepper is done but still slightly crunchy.<\/li>\n\n\n\n<li>Meanwhile, coat the fish fillets with flour and fry them in the rest of the oil, turning once, until the fillets are cooked and nicely golden on both sides.<\/li>\n\n\n\n<li>Serve the fish on a bed of the sauce and decorate with the stuffed olive slices.<\/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 it with plain boiled rice and green salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve it with plain boiled rice and green salad.<\/p>\n","protected":false},"author":1,"featured_media":2264,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[162,45],"class_list":["post-2263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-olives","tag-peppers"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2263","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=2263"}],"version-history":[{"count":1,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2263\/revisions"}],"predecessor-version":[{"id":2265,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2263\/revisions\/2265"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2264"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}