Baked Fish (Method B - Without Stuffing)

Ingredients

• whole fish
• a very little fat
• slices of lemon
• parsley

Method

1. 1

   Place the fish in a baking tin with a little fat, cover with greased paper, and bake until tender.

2. 2

   Remove skewer and thread, garnish with lemon and parsley.

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 5. The excerpt below is the record exactly as published.

whole fish 370° F, * i8- pee 5. Do not try to fry too much fish at once as this reduces the temperature of the fat and the fish will be pale and greasy instead of well browned and crisp. 6. As soon as it is cooked, drain on absorbent paper. Serve very hot with one of the sauces given on pages 17-19. A salad is very good with fried fish as the fresh vegetables counteract any greasiness. 7. Strain the fat through a fine sieve or muslin and keep for further use, How to Oven-Fry Fish: (without fat) Suitable for fillets and steaks. Rub each piece of fish with a little salt and pepper, then coat with one of the following coatings :— 1, Egg and browned breadcrumb 2. Milk and browned breadcrumbs, “3. Milk and oatmeal. Put into a well greased piedish, cover with greased paper and bake in a hot oven of about half an hour. Serve hot with one of the sauces on pages 17-19. How to Bake Fish Method A (Stuffed) Suitable for whole round white fish or a middle cut from a large fish. 1. Scale and clean the fish. If a whole fish such as haddock or whiting is used, leave the head and tail on. 2. Stuff the belly with a savoury forcemeat (see page 17) and sew up with a needle and coarse thread. Do not fill the fish too tightly or it will burst during cooking because the stuffing swells as it cooks. A whole fish may then be skewered into a letter S. Method B (Without Stuffing). Suita 3. Place the fish in a baking tin with a very little fat and covet with a piece of greased paper. Bake in a moderately hot oven until tender. Test as described on page 9. For a fish weigh- ing up to 4 lb. allow 10 minutes per Ib. and 5 minutes for each additional pound. Small whole fish such as herring need 10- 15 minutes. ’ 4, To serve, remove the skewer and thread and garnish with slices of lemon and parsley

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