{"id":11033,"date":"2015-05-26T17:24:23","date_gmt":"2015-05-26T09:24:23","guid":{"rendered":"https:\/\/seafoodsociety.hk\/product\/%e9%a4%8a%e6%ae%96%e9%b1%b8%e9%ad%9a%e6%9f%b3\/"},"modified":"2023-06-13T16:10:29","modified_gmt":"2023-06-13T08:10:29","slug":"%e9%a4%8a%e6%ae%96%e9%b1%b8%e9%ad%9a%e6%9f%b3","status":"publish","type":"product","link":"https:\/\/seafoodsociety.hk\/zh-hant\/\u9c78\u9b5a\u9999\u6e2f\/%e9%a4%8a%e6%ae%96%e9%b1%b8%e9%ad%9a%e6%9f%b3\/","title":{"rendered":"\u990a\u6b96\u9c78\u9b5a\u67f3"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-12693 aligncenter\" src=\"https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2015\/05\/seabass-768x960-1.jpg\" alt=\"\" width=\"256\" height=\"321\" srcset=\"https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2015\/05\/seabass-768x960-1.jpg 768w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2015\/05\/seabass-768x960-1-512x640.jpg 512w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2015\/05\/seabass-768x960-1-240x300.jpg 240w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2015\/05\/seabass-768x960-1-600x750.jpg 600w\" sizes=\"(max-width: 256px) 100vw, 256px\" \/><\/p>\n<p><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Sea bass traybake with peppers, cherry tomatoes, and pine nuts<\/span><\/strong><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Time: 35 mins<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Serve: 4<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 3 red peppers, cut into chunks\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 red onion, sliced<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Glug extra-virgin olive oil, plus 2 tsp\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0400g cherry tomatoes on the vine<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0185g marinated olives (we used Siciliana olives from the Real Olive Company)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 tbsp capers, drained<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Glug white vermouth or dry white wine\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02 large pinches saffron strands<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a04 farmed sea bass fillets (about 150g each), skin-on\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 garlic cloves, sliced<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02 tbsp toasted pine nuts\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Grated zest and juice 1 lemon<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Handful fresh basil leaves\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a04 tbsp mayonnaise<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Cooked couscous or flatbreads to serve<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li class=\"p1\"><span style=\"color: #000000\"><span style=\"color: #000000\">Heat the oven to 200\u00b0C\/180\u00b0C fan\/<span class=\"s1\">gas 6. Toss the red peppers and\u00a0<\/span>onion\u00a0<span class=\"s1\">in a roasting tin with a glug of oil and some salt and pepper, then bake for\u00a0<\/span><span class=\"s1\">30 minutes, tossing halfway through.<\/span><\/span><\/span><\/li>\n<li class=\"p1\"><span style=\"color: #000000\"><span style=\"color: #000000\">Add the tomatoes, olives (and any marinade), capers, and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron <span class=\"s1\">in a small bowl, cover with a splash of\u00a0<\/span>warm water, then set aside to steep.<\/span><\/span><\/li>\n<li class=\"p1\"><span style=\"color: #000000\"><span style=\"color: #000000\"><span class=\"s1\">Arrange the sea bass, skin-side up,<\/span>\u00a0in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then\u00a0<span class=\"s1\">turn the grill to high and grill the fish<\/span>\u00a0for 2-3 minutes to crisp up the skin.<\/span><\/span><\/li>\n<li class=\"p1\"><span style=\"color: #000000\">Scatter the fish with the pine nuts, lemon zest, basil, and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of \u00bd lemon, and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>\u9c78\u9b5a\u662f\u6700\u53d7\u6b61\u8fce\u7684\u9b5a\u4e4b\u4e00\u3002\u60a8\u6703\u559c\u6b61\u5b83\u7684\u7f8e\u5473\u548c\u5805\u786c\u7684\u767d\u8272\u8089\u8cea\u3002\u50b3\u7d71\u4e0a, \u4e3b\u8981\u662f\u70e4\u7684\uff0c\u4f46\u4e5f\u53ef\u4ee5\u71c9\uff0c\u70b8\u6216\u6c34\u716e\u3002<\/p>\n<p>\u7522\u5730\uff1a\u571f\u8033\u5176\u6216\u5e0c\u81d8<\/p>\n<p>&nbsp;<\/p>\n<p>\u4ee5\u4e0b\u67093\u7a2e\u4e0d\u540c\u5c3a\u5bf8\u7684\u9b5a\u67f3\u53ef\u9078\u64c7\uff1a<\/p>\n<p>\u6bcf\u7247\u9b5a\u67f360\u514b-80\u514b\uff08\u6bcf\u7bb1\u542b37\u81f350\u7247\u9b5a\u67f3\uff09<br \/>\n\u6bcf\u7247\u9b5a\u67f380\u514b-125\u514b\uff08\u6bcf\u7bb1\u542b24\u81f337\u7247\u9b5a\u67f3\uff09<br \/>\n\u6bcf\u7247\u9b5a\u67f3125\u514b-160\u514b\uff08\u6bcf\u7bb1\u542b18\u81f324\u7247\u9b5a\u67f3\uff09<\/p>\n<p>\u7522\u54c1\u7279\u9ede\uff1a\u65b0\u9bae\u53bb\u76ae\u9b5a\u67f3<br \/>\n\u6cd5\u6587\u540d\u7a31\uff1aFilet de Bar d&#8217;Elevage avec peau\uff08Dicentrarchus labrax\uff09<\/p>\n","protected":false},"featured_media":20310,"template":"","meta":[],"product_cat":[345],"product_tag":[271,267,268],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product\/11033"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/20310"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=11033"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product_cat?post=11033"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product_tag?post=11033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}