{"id":1150,"date":"2011-01-30T18:30:24","date_gmt":"2011-01-31T02:30:24","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=1150"},"modified":"2011-11-12T21:23:23","modified_gmt":"2011-11-13T05:23:23","slug":"cucina-fresca-baked-mustard-lemon-fish","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/cucina-fresca-baked-mustard-lemon-fish\/","title":{"rendered":"Cucina Fresca: Baked Mustard Lemon Fish"},"content":{"rendered":"<p>January&#8217;s main dish was baked mustard lemon fish. For the fish, we headed to the farmer&#8217;s market in search of something white. We saw red snapper, and decided that we would come back through, and if the red snapper was there, that&#8217;s what we&#8217;d take. When we came back, there was only one left. It was our fish.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0335.jpg?m=1296016623\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0334.jpg?m=1296016598\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">These were some black cod that were next to our red snapper.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0332.jpg?m=1296016605\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">This is our guy. When I asked the man, Captain Wilson, if he could fillet the fish for us, he said, &#8220;Well, it wouldn&#8217;t do the fish justice if I filleted it&#8221; and went on to explain why the fish was better cooked whole. He then asked us if we wanted him to cut the head off.<\/p>\n<p style=\"text-align: center;\">&#8220;Yes, please! Wait, no, don&#8217;t. No. Well, we have this blog&#8230;&#8221; the moment was significantly more awkward as I continued to snap photographs and Capt. Wilson&#8217;s coworker ducked out of the frame&#8230;<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0408.jpg?m=1296016705\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">More photogenic with the head, c&#8217;est vrai?<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0412.jpg?m=1296016717\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Here is Corelyn cutting its head off. After the first, &#8220;crunnncch&#8221; I said, &#8220;I wish that everyone at home could hear that sound.&#8221; And then, I remembered that the camera takes video.<\/p>\n<p><iframe loading=\"lazy\" src=\"http:\/\/player.vimeo.com\/video\/19371228\" frameborder=\"0\" width=\"400\" height=\"225\"><\/iframe><\/p>\n<p><a href=\"http:\/\/vimeo.com\/19371228\">Corelyn beheading the red snapper.<\/a> from <a href=\"http:\/\/vimeo.com\/user4710807\">Jennie Palluzzi<\/a> on <a href=\"http:\/\/vimeo.com\">Vimeo<\/a>.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0418.jpg?m=1296016718\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Here is the fish&#8217;s head, all detached and ready to be&#8230;well, discarded.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0434.jpg?m=1296016743\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">This is the fish, scored and ready to be put in the oven. After much deliberation, we decided that we should put the fish in a casserole dish in a tinfoil pocket, to cook it but contain the juices.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0435.jpg?m=1296016755\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">We rubbed the fish in lemon juice mixed with lemon zest, butter, olive oil, spicy brown mustard, sage, garlic, and salt and pepper.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0438.jpg?m=1296016758\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Then we put the fish in the oven for about 20 minutes. When it was done, it didn&#8217;t necessarily look pretty&#8230;<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0468.jpg?m=1296016812\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/DSC_0467.jpg?m=1296016800\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Overall, the fish was good, the sauce on the fish was amazing, but we decided that we&#8217;re just not red snapper gals. The fish had a lot of bones, and it was hard to eat (especially after we were so hungry!) and the fish didn&#8217;t really end up having much once it was cooked. Also, the red snapper was pretty mushy, as far as fish goes.<\/p>\n<p style=\"text-align: center;\">We decided that white fish in fillet form would be better for this flavor, and it was a quick recipe to put together, so it&#8217;s definitely one to add to our wheelhouse.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/jenniepalluzzi.com\/photos\/var\/resizes\/Cucina-Fresca-January\/final-dish.jpg?m=1296016823\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>January&#8217;s main dish was baked mustard lemon fish. For the fish, we headed to the farmer&#8217;s market in search of something white. We saw red snapper, and decided that we would come back through, and if the red snapper was &hellip; <a href=\"https:\/\/garlicmysoul.com\/blog\/cucina-fresca-baked-mustard-lemon-fish\/\"><\/p>\n<div class=\"GMS2_ReadMore\">Read More<\/div>\n<p><\/a><\/p>\n","protected":false},"author":4,"featured_media":2950,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[471,896],"tags":[483,71,3223,158,474,232,472,269,482],"class_list":["post-1150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-fresca","category-main-courses","tag-black-cod","tag-butter","tag-cucina-fresca","tag-farmers-market","tag-fish","tag-lemon","tag-mustard","tag-olive-oil","tag-red-snapper"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cucina Fresca: Baked Mustard Lemon Fish - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/cucina-fresca-baked-mustard-lemon-fish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cucina Fresca: Baked Mustard Lemon Fish - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"January&#8217;s main dish was baked mustard lemon fish. 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