{"version":"1.0","provider_name":"Riberalves","provider_url":"https:\/\/riberalves.pt\/fr\/","author_name":"Caio Lima","author_url":"https:\/\/riberalves.pt\/fr\/author\/clima\/","title":"CABILLAUD R\u00d4TI AVEC POMMES DE TERRE HASSELBACK AU ROMARIN - Riberalves","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"ZMLfqf51IR\"><a href=\"https:\/\/riberalves.pt\/fr\/recettes\/bacalhau-assado-com-batatas-hasselback-ao-alecrim\/\">CABILLAUD R\u00d4TI AVEC POMMES DE TERRE HASSELBACK AU ROMARIN<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/riberalves.pt\/fr\/recettes\/bacalhau-assado-com-batatas-hasselback-ao-alecrim\/embed\/#?secret=ZMLfqf51IR\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0CABILLAUD R\u00d4TI AVEC POMMES DE TERRE HASSELBACK AU ROMARIN\u00a0\u00bb &#8212; Riberalves\" data-secret=\"ZMLfqf51IR\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/riberalves.pt\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/riberalves.pt\/wp-content\/uploads\/2026\/04\/Bacalhau_Assado_Batatas_Hasselback_Alecrim-2.jpg","thumbnail_width":1280,"thumbnail_height":1920,"description":"D\u00e9congelez au pr\u00e9alable le cabillaud au r\u00e9frig\u00e9rateur. Une fois d\u00e9congel\u00e9, placez-le dans un plat allant au four avec les tomates cerises autour. Assaisonnez uniquement les tomates avec du sel et du poivre noir fra\u00eechement moulu, arrosez le tout d\u2019un filet d\u2019huile d\u2019olive et enfournez dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C pendant 25 minutes (en le [&hellip;]"}