Baked Fish

Ingredients

• whole fish
• some butter
• pepper
• salt

Method

1. 1

   Place the fish on a greased baking tin with a little fat around it.

2. 2

   Season with pepper and salt, cover with greased paper, and cook in a moderate oven until ready.

3. 3

   Serve with or without sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 129. The excerpt below is the record exactly as published.

pepper and salt, and brush it over with oil or melted butter, or allow it to soak for an hour in a mixture of oil and vinegar with a little chopped parsley and shallot : or 2. The fish may be split open, the bone removed and then lightly coated with flour or fine oatmeal. The latter is most suitable for herring, mackerel, or trout. A coating of egg and bread-crumbs may also be used if liked. Thoroughly heat the gridiron, grease it well, and lay the fish on it. Keep the fish rather near the fire while cooking or it will become flabby. Cook it from seven to ten minutes according to the thickness of the fish, and turn it once at least during the process. If a gas stove is used, place the fish on the grid tin and make the grill red hot before placing the fish under it. See also Grilling of Meat, p. 208. When finished it should be nicely browned on both sides and show the marks of the grill. Serve grilled fish at once with cut lemon and small pats of maitre d’hotel or any other savoury butter. If there are any roes belonging to the fish,- these may be cooked on a tin in the oven and used as a garnish. Some sharp sauce, such as tartare, cucumber, or tomato, may be served separately, and parsley or watercress used as a garnish. Grilling in Paper. — Fillets of fish, such as salmon, turbot, or sole, are sometimes wrapped in a heart- shaped piece of greased paper with a spoonful of any good sauce and grilled thus. They may also be soaked or marinaded in a mixture of oil, &c., as above, previous to being wrapped up. They should be served in the paper ( en papillottes). See Recipe 290. Baking The simplest method of baking fish is to place it on a well-greased baking tin or fireproof dish 80 COOKERY FOR EVERY HOUSEHOLD with a little fat on buttei) round, and a seasoning of pepper and salt ; to cover it with greased paper and cook in a moderate oven until ready. The fish may be served with or without sauce. See Recipe 269. Or, the fish may be stuSed with one of the various stuffings given on p. 307 and then cooked in the oven with some butter

Cook this with the app: pantry check, scaling, and the assistant.