{"id":612,"date":"2020-05-16T02:03:10","date_gmt":"2020-05-16T02:03:10","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=612"},"modified":"2020-07-11T23:29:20","modified_gmt":"2020-07-11T23:29:20","slug":"herb-crusted-brill-w-tomato-basil-salsa","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/herb-crusted-brill-w-tomato-basil-salsa\/","title":{"rendered":"Herb Crusted Brill w\/ Tomato &#038; Basil Salsa"},"content":{"rendered":"<p>Yield: 2 servings<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 lb. brill fillet (alternative by preference turbot\/halibut\/fluke\/sole\/flounder)<\/li>\n<li>150g cherry tomatoes, halved<\/li>\n<li>20g sliced shallots or leek greens<\/li>\n<li>30g basil<\/li>\n<li>50g of good bread<\/li>\n<li>20g parsley<\/li>\n<li>10g parmesan<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<h3>Sear the fish<\/h3>\n<ol>\n<li>Season with salt and pepper.<\/li>\n<li>Add oil to the pan and sear for 1 minute on each side.<\/li>\n<li>Remove from pan.<\/li>\n<\/ol>\n<h3>Prepare the salsa<\/h3>\n<ol>\n<li>Add the halved cherry tomatoes to the same pan and cook until starting to soften, about 1-2 minutes.<\/li>\n<li>Add the sliced shallots and cook until soft, about 2-3 minutes.<\/li>\n<li>Finally, add the basil, and cook until just starting to wilt, about 1 minute.<\/li>\n<li>Allow to cool.<\/li>\n<\/ol>\n<h3>Prepare the breadcrumbs<\/h3>\n<ol>\n<li>Chop bread, parsley, and parmesan in a food processor.<\/li>\n<\/ol>\n<h3>Assemble &amp; Bake<\/h3>\n<ol>\n<li>Spoon the salsa on top of the fish.<\/li>\n<li>Coat generously with the breadcrumb mixture.<\/li>\n<li>Bake about 6 minutes, or until internal temp reaches 145F<\/li>\n<\/ol>\n<h3>Serve<\/h3>\n<ol>\n<li>Drizzle with olive oil and balsamic vinegar<\/li>\n<li>Garnish with basil<\/li>\n<li>Serve immediately.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A simple fish dish that still feels impressive.  I have yet to find brill in my local store, but any mild flatfish can be used as an alternative.<\/p>\n","protected":false},"author":1,"featured_media":695,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[37],"class_list":["post-612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","tag-fish"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=612"}],"version-history":[{"count":7,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/612\/revisions"}],"predecessor-version":[{"id":699,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/612\/revisions\/699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media\/695"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}