{"id":2656,"date":"2017-01-26T17:03:22","date_gmt":"2017-01-26T17:03:22","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=2656"},"modified":"2025-11-21T12:07:15","modified_gmt":"2025-11-21T12:07:15","slug":"empanadillas-de-bonito-2-2-2-2-2-2-2-2-2","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=2656","title":{"rendered":"Cogote de merluza a la bilbaina"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/cogote-de-merluza-a-la-bilbaina.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2655\" title=\"cogote-de-merluza-a-la-bilbaina\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/cogote-de-merluza-a-la-bilbaina-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/cogote-de-merluza-a-la-bilbaina-300x225.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/cogote-de-merluza-a-la-bilbaina-400x300.jpg 400w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/cogote-de-merluza-a-la-bilbaina.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"ezcol ezcol-one-third\">\n<p>Para 4 personas:<\/p>\n<p>2 cogotes de merluza (incluida la cabeza)<br \/>\n2 dientes de ajo<br \/>\n1 guindilla<br \/>\n4 \u00f3 5 cucharadas de aceite de oliva virgen extra<br \/>\nvinagre<br \/>\nSal<\/p>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n<p>* Se limpian los cogotes y se sazonan<\/p>\n<p>* Se cubre la placa del horno con papel de cocina y se ponen los cogotes, con un chorrito de aceite. Se meten en el horno precalentado a 250\u00ba.<\/p>\n<p>* Mientras tanto, se ponen aceite en una sarten y se doran los ajos laminados y la guindilla troceada. Se apaga y ,cuando esta templado se agrega el vinadre (un chorrito).<\/p>\n<p>* A los 8 \u00f3 9 minutos se saca el pescado del horno, se sirve en una fuente o en platos idividuales, se le vierte el aceite con el vinagre y se adorna con los ajos laminados y la guindilla.<\/p>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":226,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2656","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/2656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2656"}],"version-history":[{"count":5,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/2656\/revisions"}],"predecessor-version":[{"id":3056,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/2656\/revisions\/3056"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/226"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}