{"id":1122500,"date":"2020-09-23T11:58:51","date_gmt":"2020-09-23T09:58:51","guid":{"rendered":"https:\/\/asc-aqua.org\/?post_type=recipe&#038;p=122500&#038;source_id=122500&#038;target_id=1122500"},"modified":"2024-10-16T10:23:51","modified_gmt":"2024-10-16T08:23:51","slug":"grilled-seabream-with-garlic-potato-casserole-and-wild-berry-sauce","status":"publish","type":"recipe","link":"https:\/\/asc-aqua.org\/seafood-recipes\/grilled-seabream-with-garlic-potato-casserole-and-wild-berry-sauce\/","title":{"rendered":"Grilled seabream with garlic potato casserole and wild berry sauce"},"content":{"rendered":"\n<div class=\"block wysiwyg\">\n\t<div class=\"container\">\n\t\t<div class=\"row\">\n\t\t\t<div class=\"col-12\">\n\t\t\t\t<div class=\"page\" title=\"Page 6\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p><strong>Grilled seabream<\/strong><\/p>\n<p>Gently rub the seabream fillets with a drizzle of oil and a pinch of pepper. Cook under the grill for 10\u201315 minutes, turning the fish halfway through cooking. Season the fillet with salt and a drizzle of extra virgin olive oil.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Garlic potato casserole<\/strong><\/p>\n<p>Boil potatoes in salted water until tender. Remove the peel then mash to achieve a rough texture. Add finely chopped garlic, oil, salt and pepper to the mix. Shape the mix\u00a0into small patties, then cook on both sides in a little olive oil, until brown.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Wild berry sauce<\/strong><\/p>\n<p>Cook the berries in a pan with the sugar and a couple of spoons of water. Bring them to a boil over a high heat, then simmer for about 10\u201315 minutes, stirring occasionally and crushing the fruit with a spoon. Add a pinch of salt, pepper, and lemon juice. For a velvet-textured sauce, place in a food blender with a drizzle of olive oil.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>To serve<\/strong><\/p>\n<p>Place the seabream on top of the potato patties and top with wild berry sauce.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Serves 2<\/p>\n","protected":false},"featured_media":1122501,"template":"","tags":[],"recipe_species":[203],"recipe_dish_types":[],"recipe_methods":[119],"recipe_recipe_sources":[],"recipe_world_cuisines":[],"class_list":["post-1122500","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_species-seabream","recipe_methods-grilled"],"acf":[],"_links":{"self":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe\/1122500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media\/1122501"}],"wp:attachment":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media?parent=1122500"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/tags?post=1122500"},{"taxonomy":"recipe_species","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_species?post=1122500"},{"taxonomy":"recipe_dish_types","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_dish_types?post=1122500"},{"taxonomy":"recipe_methods","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_methods?post=1122500"},{"taxonomy":"recipe_recipe_sources","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_recipe_sources?post=1122500"},{"taxonomy":"recipe_world_cuisines","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_world_cuisines?post=1122500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}