Baked Fish with Bread Stuffing

Ingredients

• a fish
• two cups bread crumbs
• one cup tomato juice
• juice of one onion
• two tablespoons chopped parsley
• three tablespoons melted butter
• one egg
• pepper to taste
• salt to taste

Method

1. 1

   Soak the bread in the tomato juice, add the egg, onion juice, pepper, and salt.

2. 2

   Mix in the melted butter and chopped parsley.

3. 3

   Stuff the fish with this mixture, rub some egg over the fish, sprinkle with bread crumbs, and put some butter on top.

4. 4

   Bake in the oven for 25 to 35 minutes, according to the size of the fish.

5. 5

   When done, remove carefully from the pan to a platter, garnish with parsley and slices of tomato, and serve with a tomato sauce made from the pan drippings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 143. The excerpt below is the record exactly as published.

Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, twTo tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak the bread in the tomato juice, add the egg, onion juice, pepper. AMERICAN COOK BOOK and salt, and, last, the butter and chopped parsley. [Stuffing for any kind of baked fish.] Steamed Red Snapper a la Bearnaise Red Snapper cuit a la vapeur, a la Bearnaise Select a nice fresh red snapper; clean and wash well; remove bones; fillet it; remove skin; put on a pan with some w7hite wine, pepper, and salt; put in oven with a tight cover and steam fifteen to eighteen minutes; remove fillets on to a hot platter, carefully, so as not to let it break; arrange small French marbles of potato all around; pour some melted butter over the fish and potatoes; sprinkle with chopped parsley. Serve with bearnaise sauce. Garnish with lemon and parsley. Fried Red Snapper (Red Snapper frit) a la Tartare Clean and wash a red snapper well; fillet, and cut in diamond shapes; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with salt and pepper. Put it on a plate in oven for a few minutes until ready to serve. Arrange on a paper doily or napkin one on top of the other, in the same way as croquettes. Garnish with lemons and parsley. Serve with tartare sauce. PERCH (Perche) Perch can be prepared in the same way as red snapper — baked, steamed, and fried. It is in season during the winter from October to April. BUTTERFISH (Butterfish) Butterfish is in season during the winter from October to April. It is a small fish and is best when fried. Fried Butterfish ( Butterfish frit) a la Tartare Scale, wash, and clean the butterfish well; leave head on; dip in egg and bread crumbs; fry in very hot fat, or salad oil, until golden brown on both sides (sprinkle with pepper and salt while frying). Arrange on a paper doily on a warm platter; garnish with parsley and lemon. Serve at any meal with tartare sauce. BLACKFISH (Poisson noir) Blackfish is used mostly for chow’der but it can also be filleted, fried, baked, and boiled. It is in season from October to April. THE SWEDISH, FRENCH, Boiled Blackfish ( Poisson noir, bouilli ) a la Europeenne Scale, wash, and clean a blackfish well; put on a drainer in a fish

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