{"id":499,"date":"2012-12-28T15:08:50","date_gmt":"2012-12-28T14:08:50","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=499"},"modified":"2026-10-05T10:02:44","modified_gmt":"2026-10-05T08:02:44","slug":"gebackener-schellfisch-auf-fenchel","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=499","title":{"rendered":"Gebackener Schellfisch auf Fenchel"},"content":{"rendered":"<p><a href=\"https:\/\/www.american-cooking.de\/?attachment_id=1664\" rel=\"attachment wp-att-1664\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/gebackener_schellfisch.png\" alt=\"\" width=\"1536\" height=\"1024\" class=\"alignleft size-full wp-image-1664\" srcset=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/gebackener_schellfisch.png 1536w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/gebackener_schellfisch-300x200.png 300w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/gebackener_schellfisch-1024x683.png 1024w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/gebackener_schellfisch-768x512.png 768w\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" \/><\/a><\/p>\n<div class=\"recipe-layout\">\n<div class=\"ingredients\">\n<h2>Zutaten<\/h2>\n<ul>\n<li>2 Schellfischfilets \u2013 bzw. 1 ganzer Schellfisch, ausgenommen, entgr\u00e4tet, geschuppt \u2013 (ca. 450 gr)<\/li>\n<li>3 \u2013 4 Fenchelknollen (zus. Ca. 500 gr) 1 mittelgro\u00dfe Zwiebel<\/li>\n<li>4 EL Oliven\u00f6l<\/li>\n<li>20 gr Butter<\/li>\n<li>1 Bund glatte Petersilie<\/li>\n<li>ca. 50 gr entsteinte schwarze Oliven<\/li>\n<li>Salz<\/li>\n<li>Pfeffer<\/li>\n<li>Zitronensaft<\/li>\n<li>Mehl.<\/li>\n<\/ul>\n<\/div>\n<div class=\"method\">\n<h2>Zubereitung<\/h2>\n<ol>\n<li>Fenchelknollen halbieren und in d\u00fcnne Scheiben schneiden, Zwiebel w\u00fcrfeln, Fenchelkraut fein hacken, Oliven in kleine W\u00fcrfel schneiden, Petersilie hacken.<\/li>\n<li>Zwiebeln in ca. 2 EL \u00d6l and\u00fcnsten, Fenchelscheiben dazu geben und im geschlossenen Topf halbgar d\u00fcnsten. Gem\u00fcse mit Salz und Pfeffer w\u00fcrzen, gehacktes Fenchelkraut und gehackte Petersilie, sowie die Olivenw\u00fcrfel untermischen und in eine feuerfeste Form geben.<\/li>\n<li>Die Schellfischfilets mit der bemehlten Hautseite nach oben auf das Gem\u00fcse legen und im vorgeheizten Backofen bei 180 \u00b0C ca 30-35 Min backen. Fischhaut dabei \u00f6fter mit \u00d6l\/Buttergemisch bestreichen, bis sie braun und kross ist.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 2 Schellfischfilets \u2013 bzw. 1 ganzer Schellfisch, ausgenommen, entgr\u00e4tet, geschuppt \u2013 (ca. 450 gr) 3 \u2013 4 Fenchelknollen (zus. Ca. 500 gr) 1 mittelgro\u00dfe Zwiebel 4 EL Oliven\u00f6l 20 gr Butter 1 Bund glatte Petersilie ca. 50 gr entsteinte schwarze Oliven Salz Pfeffer Zitronensaft Mehl. Zubereitung Fenchelknollen halbieren und in d\u00fcnne Scheiben schneiden, Zwiebel [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[36],"tags":[],"class_list":["post-499","post","type-post","status-publish","format-standard","hentry","category-fischgerichte"],"jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-83","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=499"}],"version-history":[{"count":3,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/499\/revisions"}],"predecessor-version":[{"id":1666,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/499\/revisions\/1666"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}