{"id":11413,"date":"2025-07-12T22:00:22","date_gmt":"2025-07-12T19:00:22","guid":{"rendered":"https:\/\/andrestover.com\/?p=11413"},"modified":"2025-07-12T22:00:23","modified_gmt":"2025-07-12T19:00:23","slug":"sea-bass-with-tomatoes-and-capers","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/sea-bass-with-tomatoes-and-capers\/","title":{"rendered":"Merikoger tomatite ja kapparitega"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Valmistasin Vahemere stiilis valget merekala. Merikoger on v\u00e4ga hea maitse ja liha struktuuriga kala, millest on m\u00f5nus erinevaid roogasid valmistada. Kala tuleb maitsestada meresoola ja musta pipraga. Soola tuleb panna tagasihoidlikult, et sool ei mataks \u00e4ra kala enda maitset. K\u00fcpsed kirsstomatid tubel l\u00f5igata pooleks, segada balsami\u00e4\u00e4dikaga, hakitud k\u00fc\u00fcslaugu ja kapparitega ning see segu asetada kalale \u00fcmber ning k\u00fcpsetada ahjus umbes 40-45 minutit.<\/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\/07\/Merikoger-tomatitega_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11415\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Merikoger-tomatitega_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Merikoger-tomatitega_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Merikoger-tomatitega_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Merikoger-tomatitega_blog1.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\">Valmistamisaeg: 1 tund<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>Kaks merikokre koos peaga<br>Umbes 500 g k\u00fcpseid kirsstomateit pooleks l\u00f5igatult<br>3 spl balsami\u00e4\u00e4dikat<br>3 spl v\u00e4ikesi kappareid<br>3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>Meresoola ja musta pipart maitsestamiseks<br>2 spl oliivi\u00f5li kala praadimiseks<br>0,5 tl oreganot<br>Sidrunisektorid serveerimiseks.<\/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>Puhasta kala ja pese k\u00fclma veega. Vala ahjuvormi oliivi\u00f5li ning maitsesta kala kummagilt k\u00fcljelt meresoola ja musta pipraga. \u00c4ra kala \u00fcle soola. Sool ei tohi n\u00f5rgendada kala enda maitset.<\/li>\n\n\n\n<li>L\u00f5ika kirsstomatid pooleks ja aseta kaussi, haki k\u00fc\u00fcslauk ning t\u00f5sta koos kapparitega tomatite juurde. Sega balsami\u00e4\u00e4dikaga, maitsesta musta pipra ja meresoolaga, lisa oergano. Sega ja t\u00f5sta saadud segi kala juurde ahjuvormi.<\/li>\n\n\n\n<li>K\u00fcpseta kala 200 kraadi C juures 40-45 minutit.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Kala on ideaalne ahjukartulitega. Nende valmistamiseks l\u00f5ika kartulid sektoriteks, sega natukese oliivi\u00f5liga, maitsesta musta pipra ja meresoolaga ning aseta koos kalaga praeahju.<br>40-45 minuti p\u00e4rast on ka kartulid valmis. Soovi korral raputa kartulitele hakitud v\u00e4rskeid \u00fcrte, oreganot ja t\u00fc\u00fc\u00fcmiani.<br>Serveeri kala ja kartuleid koheselt. Serveerimise juurde lisa sidrunisektor.<br>Valmis!!<\/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\/07\/Merikoger-tomatitega_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11414\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Merikoger-tomatitega_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Merikoger-tomatitega_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Merikoger-tomatitega_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/07\/Merikoger-tomatitega_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11413\" data-postid=\"11413\" class=\"themify_builder_content themify_builder_content-11413 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Valmistasin Vahemere stiilis valget merekala. Merikoger on v\u00e4ga hea maitse ja liha struktuuriga kala, millest on m\u00f5nus erinevaid roogasid valmistada. Kala tuleb maitsestada meresoola ja musta pipraga. Soola tuleb panna tagasihoidlikult, et sool ei mataks \u00e4ra kala enda maitset. K\u00fcpsed kirsstomatid tubel l\u00f5igata pooleks, segada balsami\u00e4\u00e4dikaga, hakitud k\u00fc\u00fcslaugu ja kapparitega ning see segu asetada kalale [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[553,86,459],"class_list":["post-11413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","tag-capres","tag-kirsstomatid","tag-garlic","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\/11413","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=11413"}],"version-history":[{"count":18,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11413\/revisions"}],"predecessor-version":[{"id":11434,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11413\/revisions\/11434"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11416"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}