Filet of Fish a la Athertonwood

Ingredients

• six large filets of sole
• break crumbs
• finely chopped onion
• parsley
• salt
• paprika
• cooked in butter
• olive oil

Method

1. 1

   Cut filets of sole into two pieces each.

2. 2

   Spread half with dressing made of bread crumbs, onion, parsley, salt, and paprika cooked in butter.

3. 3

   Cover with remaining pieces, place on a fireproof platter, sprinkle with dressing, pour olive oil over each, and bake in a moderate oven, basting occasionally.

4. 4

   Serve in the same dish.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 14. The excerpt below is the record exactly as published.

FILET OF FISH A LA ATHERTONWOOD Cut six large filets of sole into two pieces each of uniform size ; spread half of them with a dressing made of break crumbs mixed with finely chopped onion and pars- ley, salt and paprika and cooked in butter until slightly brown. Cover with the remaining pieces, place on a fireproof platter or pudding dish and sprinkle with a little of the dressing. Pour a spoonful of olive oil over each and bake in a moderate oven, basting with the hot oil occa- sionally. Serve in the same dish. Any firm, white fish cut in thin slices can be used. 72. FINNAN HADDIE— ISLE DE MIQUELON Place a fine finnan haddie in a baking dish; sprinkle it with an onion, a green pepper and a branch of parsley

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