{"id":13429,"date":"2020-08-10T16:57:16","date_gmt":"2020-08-10T08:57:16","guid":{"rendered":"https:\/\/seafoodsociety.hk\/recipe-pan-fried-cod-with-orange-and-swiss-chard\/"},"modified":"2023-04-10T13:06:23","modified_gmt":"2023-04-10T05:06:23","slug":"recipe-pan-fried-cod-with-orange-and-swiss-chard","status":"publish","type":"post","link":"https:\/\/seafoodsociety.hk\/zh-hant\/%e9%b1%88%e9%ad%9a%e9%a3%9f%e8%ad%9c\/recipe-pan-fried-cod-with-orange-and-swiss-chard\/","title":{"rendered":"Recipe: Pan-Fried Cod with Orange and Swiss Chard"},"content":{"rendered":"<h3>For 4 people<\/h3>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>Four 150-200g\u00a0cod fillets<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<li>1 cup all-purpose flour<\/li>\n<li>\u00bd teaspoon cayenne pepper<\/li>\n<li>4 tablespoons extra-virgin olive oil<\/li>\n<li>1 red onion, thinly sliced<\/li>\n<li>1 orange, halved and thinly sliced<\/li>\n<li>\u00bc cup chopped fresh parsley, plus more for garnish<\/li>\n<li>2\u00bd cups chopped Swiss chard<\/li>\n<li>Orange wedges, for serving<\/li>\n<\/ul>\n<h2>PREPARATION<\/h2>\n<ol>\n<li>Season each cod fillet on both sides with salt and pepper. Put the flour in a large bowl and stir in the cayenne pepper. Dredge each piece of cod thoroughly in the flour.<\/li>\n<li>In a large saut\u00e9 pan, heat the olive oil over medium heat. Add the cod and pan-fry until browned and fully cooked, about 3 to 4 minutes on each side.<\/li>\n<li>Remove the cod from the pan and drain all but 1 tablespoon of oil. Add the onion and orange, and saut\u00e9 until the onion is tender, 4 to 5 minutes. Stir in the parsley and Swiss chard, and cook until tender, 3 to 4 minutes more.<\/li>\n<li>Transfer each piece of cod to a plate and divide the onion, orange and Swiss chard mixture evenly among the plates. Garnish with more parsley and orange wedges. Serve immediately.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>For 4 people INGREDIENTS Four &hellip;<\/p>\n","protected":false},"author":81,"featured_media":10484,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[389],"tags":[],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13429"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/users\/81"}],"replies":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/comments?post=13429"}],"version-history":[{"count":1,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13429\/revisions"}],"predecessor-version":[{"id":13430,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13429\/revisions\/13430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/10484"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=13429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/categories?post=13429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/tags?post=13429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}