{"id":43270,"date":"2017-07-18T17:33:20","date_gmt":"2017-07-18T15:33:20","guid":{"rendered":"https:\/\/iloveitalianfood.it\/filetti-di-triglia-al-cartoccio-con-verdure-mediterranee-en\/"},"modified":"2018-01-04T16:30:47","modified_gmt":"2018-01-04T15:30:47","slug":"filetti-di-triglia-al-cartoccio-con-verdure-mediterranee-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/filetti-di-triglia-al-cartoccio-con-verdure-mediterranee-en\/","title":{"rendered":"Red mullet fillets baked in Mediterranean vegetables"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">2<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">35 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 10 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">red mullet fillet, 8<br \/>\nTropea onions, 2<br \/>\nred pepper, 1<br \/>\ncapers, 1 tbsp<br \/>\ntaggiasche olives, 1 tbsp<br \/>\ngarlic, 1 clove<br \/>\nlime, 1<br \/>\nbasil, 4 leaves<br \/>\nextra virgin olive oil,  \u00bd cup<br \/>\nsalt, to taste<br \/>\npepper,\tto taste<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Cut onions and the pepper into thin slices.<br \/>\nCut 8 squares of aluminum foil and stack them two by two<br \/>\nPut at the center of aluminum square a layer of onions, then a few slices of \u00a0pepper, \u00a03-4 drained capers, 3-4 olives and chopped basil leaves. Season with salt and pepper.<br \/>\nPlace 2 fillets over the vegetables with skin side down. Place on the fish a slice of garlic and a slice of lime. Season with a little oil.<br \/>\nClose the foil and place on a hot plate for about 1-15 minutes.<br \/>\nRemove from grill, and serve after 5 minutes letting each diner open its own foil.<\/p>\n<p>Thanks to <a href=\"http:\/\/www.foodfreestyle.com\" target=\"_blank\">Food Free Style<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>30279<\/p>\n","protected":false},"author":1,"featured_media":43271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43270","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43270"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43270\/revisions"}],"predecessor-version":[{"id":44569,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43270\/revisions\/44569"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43271"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}