{"id":18163,"date":"2014-01-08T14:16:43","date_gmt":"2014-01-08T14:16:43","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=18163"},"modified":"2016-03-08T18:46:29","modified_gmt":"2016-03-08T23:46:29","slug":"fish-florentine","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/fish-florentine\/","title":{"rendered":"Fish For Dinner Tonight-Orange Roughy Florentine"},"content":{"rendered":"
\"Orange<\/a>

Orange Roughy Florentine with Balsamic Reduction<\/p><\/div>\n

Hmmm, what should you make for dinner tonight?<\/p>\n

You have limited time and just a few ingredients, so what to do?<\/p>\n

\"Orange<\/a>

Orange Roughy Filets<\/p><\/div>\n

Season fish filets with Olive Oil, Oregano, Basil, Salt and White Pepper<\/p>\n

Roast in the oven at 350F to an internal temperature of 165F.\u00a0 Then….<\/p>\n

\"Pan<\/a>

Pan 1-Saute Garlic
Pan 2-Saute Mushrooms<\/p><\/div>\n

Using a basic saute method, heat two pans on the stove until sprinkled water sizzles.<\/p>\n

Add Olive Oil to both pans and heat until the oil shows ripples.<\/p>\n

In Pan 1 saute minced garlic until it’s brown and toasty.<\/p>\n

In Pan 2 saute sliced mushrooms<\/p>\n

\"Pan<\/a>

Pan 1: Deglaze with Balsamic Vinegar
Pan 2: Add Chopped Spinach<\/p><\/div>\n

Deglaze the first pan with Balsamic Vinegar and reduce until it’s thickened.<\/p>\n

Saute spinach in the second pan until it’s totally wilted.<\/p>\n

\"Orange<\/a>

Orange Roughy Florentine with Balsamic Reduction.<\/p><\/div>\n

Plate the spinach\/mushroom saute’ on a warm plate, top with grated Parmesan cheese.<\/p>\n

Top the roasted fish filet with Balsamic\/Garlic Reduction.<\/p>\n

Enjoy!<\/p>\n

","protected":false},"excerpt":{"rendered":"

Hmmm, what should you make for dinner tonight? You have limited time and just a few ingredients, so what to do? Season fish filets with Olive Oil, Oregano, Basil, Salt and White Pepper Roast in the oven at 350F to an internal temperature of 165F.\u00a0 Then…. Using a basic saute method, heat two pans on<\/p>\n","protected":false},"author":23,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[35],"tags":[124],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/18163"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=18163"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/18163\/revisions"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=18163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=18163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=18163"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=18163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}