{"id":3930,"date":"2022-04-08T15:13:59","date_gmt":"2022-04-08T13:13:59","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=3930"},"modified":"2022-04-08T15:14:00","modified_gmt":"2022-04-08T13:14:00","slug":"dos-de-cabillaud-au-poivron","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/08\/dos-de-cabillaud-au-poivron\/","title":{"rendered":"Dos de cabillaud au poivron"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

R\u00e9dacteur Jaimie<\/p>\n\n\n\n

Nombre de parts: 4
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 40 minutes<\/p>\n\n\n\n

Ingr\u00e9dients <\/strong>:
1 dos de cabillaud d’environ 600 g
1 poivron
1 demi-bo\u00eete de tomates pel\u00e9es
1 oignon
2 gousses d’ail
2 cuillers d’huile d’olive
1 feuille de laurier
Sel et du poivre<\/p>\n\n\n\n

Pr\u00e9paration <\/strong>:
Pelez et \u00e9mincez l’oignon et l’ail.
Faites les revenir dans une sauteuse avec l’huile d’olive \u00e0 feu assez vif.<\/p>\n\n\n\n

Lavez et coupez en petites lani\u00e8res le poivron.
Faites-le dorer un petit peu dans la sauteuse pendant 5 minutes.
Ajoutez les tomates et leur jus, la feuille de laurier.
Salez et poivrez.
Laissez r\u00e9duire \u00e0 feu doux 15 minutes.<\/p>\n\n\n\n

Pr\u00e9chauffez votre four \u00e0 210\u00b0C (th 7).<\/p>\n\n\n\n

Disposez le dos de cabillaud dans un plat \u00e0 four.
Recouvrez des l\u00e9gumes de la sauteuse.
Enfournez 20 minutes.<\/p>\n\n\n\n

Dressage <\/strong>:
Portez le plat sur la table pour que les convives puissent appr\u00e9cier les belles couleurs.<\/p>\n\n\n\n

Breuvage <\/strong>:
Muscadet sur lie Haute tradition de chez Landron (Val de Loire)<\/p>\n\n\n\n

Notes <\/strong>:
Faire attention \u00e0 ce temps de cuisson, le poisson ne doit pas \u00eatre trop cuit.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jaimie Nombre de parts: 4Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 40 minutes Ingr\u00e9dients :1 dos de cabillaud d’environ 600 g1 poivron1 demi-bo\u00eete de tomates pel\u00e9es1 oignon2 gousses d’ail2 cuillers d’huile d’olive1 feuille de laurierSel et du … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[54],"tags":[],"class_list":["post-3930","post","type-post","status-publish","format-standard","hentry","category-poissons"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=3930"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3930\/revisions"}],"predecessor-version":[{"id":3932,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/3930\/revisions\/3932"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=3930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=3930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=3930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}