{"id":11101,"date":"2025-05-24T17:25:33","date_gmt":"2025-05-24T14:25:33","guid":{"rendered":"https:\/\/andrestover.com\/?p=11101"},"modified":"2025-05-24T17:25:34","modified_gmt":"2025-05-24T14:25:34","slug":"breaded-fish-in-italian-tomato-sauce","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/breaded-fish-in-italian-tomato-sauce\/","title":{"rendered":"Paneeritud koha Itaaliap\u00e4rases tomatikastmes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Topeltpaneeringuga kr\u00f5bedaks praetud kala sobib suurep\u00e4raselt tomatikastmes marineerituna. Roog on inspireeritud Itaalia k\u00f5\u00f5gist ja kasutab sealseid maitsestuselemente. Enne s\u00f6\u00f6mist on soovitatav oodata v\u00e4hemalt 30 minutit, et tomatimarinaad saaks kalat\u00fckkidele natuke sisse imbuda.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog1-1-1024x681.jpg\" alt=\"\" class=\"wp-image-11113\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog1-1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog1-1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog1-1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog1-1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: Umbes 45 minutit<br>Tase: Lihtne<br>Kogus: Kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>\u00dcks nahaga kohafileed<br>15 k\u00fcpset kirsstomatit<br>200 ml tomatip\u00fcreed (passatat)<br>1 suur sibul viilutatult<br>6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt viilutatult<br>2-3 spl jahu paneerimiseks<br>Umbes 75 g riivsaia paneerimiseks<br>2 muna lahtiklopitult paneerimiseks<br>Meresoola ja musta pipart kala ja kastme maitsestamiseks<br>Peot\u00e4is hakitud peterselli kastmesse lisamiseks<br>Toidu\u00f5li praadimiseks<br>2 spl kappareid kastmele lisamiseks<br>3 spl balsami\u00e4\u00e4dikat<br>Meresoola ja musta pipart maitsestamiseks<br>Kuivatatud oreganot maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Katme valmistamiseks l\u00f5ika sibul ja k\u00fc\u00fcslauk viiludeks ning prae 2-3 spl toidu\u00f5lid kergelt klaasjaks. L\u00f5ika tomatid pooleks ning lisa pannile. Vala juurde tomatipassata. Sega ja hauta umbes 15 kuni 20 minutit. Maitsesta meresoola, musta pipra ja oreganoga.<\/li>\n\n\n\n<li>L\u00f5iks kala umbes 3,5 cm laiusteks viiludeks. Maitsesta kala meresoola ja musta pipraga ning paneeri jahus. Raputa \u00fclej\u00e4\u00e4v jahu kala k\u00fcljest \u00e4ra.<\/li>\n\n\n\n<li>Kasta kalat\u00fckid munasse ning seej\u00e4rel paneeri riivsaias.<\/li>\n\n\n\n<li>Prae kala t\u00fckke toidu\u00f5lis kuni need on m\u00f5lemilt k\u00fcljelt kenasti kuldpruunid ja kr\u00f5bedad.<\/li>\n\n\n\n<li>Vajadusel lisa kastmele vett kui see on liiga paks.<\/li>\n\n\n\n<li>Lao kala t\u00fckid kastmesse ja lase veidi seista, et kala omandaks kastme maitset.<br>Serveeri soojalt v\u00f5i k\u00fclmalt.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11102\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/05\/Koha-tomatikastmes_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11101\" data-postid=\"11101\" class=\"themify_builder_content themify_builder_content-11101 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Topeltpaneeringuga kr\u00f5bedaks praetud kala sobib suurep\u00e4raselt tomatikastmes marineerituna. Roog on inspireeritud Itaalia k\u00f5\u00f5gist ja kasutab sealseid maitsestuselemente. Enne s\u00f6\u00f6mist on soovitatav oodata v\u00e4hemalt 30 minutit, et tomatimarinaad saaks kalat\u00fckkidele natuke sisse imbuda. Valmistamise aeg: Umbes 45 minutitTase: LihtneKogus: Kahele Koostisosad:\u00dcks nahaga kohafileed15 k\u00fcpset kirsstomatit200 ml tomatip\u00fcreed (passatat)1 suur sibul viilutatult6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt viilutatult2-3 spl jahu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11104,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,19],"tags":[86,459,35,331,711],"class_list":["post-11101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","category-rahvustoidud","tag-kirsstomatid","tag-garlic","tag-itaalia","tag-onion","tag-pike-perch","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11101"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11101\/revisions"}],"predecessor-version":[{"id":11125,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11101\/revisions\/11125"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11104"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}