{"id":2497,"date":"2021-12-08T11:38:58","date_gmt":"2021-12-08T11:38:58","guid":{"rendered":"http:\/\/discoverarta.gr.144-76-38-75.comitech.gr\/?post_type=gastronomikos_odigos&#038;p=2497"},"modified":"2021-12-08T11:38:58","modified_gmt":"2021-12-08T11:38:58","slug":"split-open-mullet","status":"publish","type":"gastronomikos_odigos","link":"https:\/\/discoverarta.gr\/en\/gastronomikos_odigos\/split-open-mullet\/","title":{"rendered":"Split open mullet"},"content":{"rendered":"<p>Split open mullet \/ Easy recipe<\/p>\n<p class=\"p2\"><b>INGREDIENTS<\/b><\/p>\n<ul>\n<li class=\"p3\">1 mullet<\/li>\n<li class=\"p3\">coarse salt<\/li>\n<li class=\"p3\">lemon and oil sauce<\/li>\n<li class=\"p4\">oregano<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p class=\"p2\"><b>PREPARATION:<\/b><\/p>\n<p class=\"p3\">Clean the fish and cut it open from the back of the head to the end of the tail. Leave it for one hour and a half \u2013 two hours in salt. Wash it then and leave it for one more hour in the sun. After that marinate it for 15 minutes in a mixture of oil, coarse salt and oregano. Fry it preferably on coal and serve it with oil and lemon sauce and oregano.<\/p>\n","protected":false},"featured_media":2447,"template":"","acf":[],"aioseo_notices":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/discoverarta.gr\/en\/wp-json\/wp\/v2\/gastronomikos_odigos\/2497"}],"collection":[{"href":"https:\/\/discoverarta.gr\/en\/wp-json\/wp\/v2\/gastronomikos_odigos"}],"about":[{"href":"https:\/\/discoverarta.gr\/en\/wp-json\/wp\/v2\/types\/gastronomikos_odigos"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/discoverarta.gr\/en\/wp-json\/wp\/v2\/media\/2447"}],"wp:attachment":[{"href":"https:\/\/discoverarta.gr\/en\/wp-json\/wp\/v2\/media?parent=2497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}