Baked Fish Recipes #3

Baked Fillets of White Fish

When whitefish of medium size can be secured, it is very often stuffed and baked whole, but variety can be had by cutting it into fillets before baking it.
Besides producing a delicious dish, this method of preparation eliminates carving at the table, for the pieces can be cut the desired size for serving.

Prepare fillets of whitefish according to the directions given for filleting fish.
Sprinkle each one with salt and pepper, and dip it first into beaten egg and then into bread crumbs.
Brown some butter in a pan, place the fish into it, and set the pan in a hot oven.
Bake until the fillets are a light brown, or about 30 minutes.
Remove to a hot dish, garnish with parsley and serve with any desired sauce.



Baked Finnan Haddie

When haddock is cured by smoking, it is known as 'finnan haddie'.
As fish of this kind has considerable thick flesh, it is very good for baking.
Other methods of cookery may, of course, be applied to it, but none is more satisfactory than baking.
To bake a finnan haddie, wash it in warm water and put it to soak in fresh warm water.
After it has soaked for 1/2 hour, allow it to come gradually to nearly the boiling point and then pour off the water.
Place the fish in a baking pan, add a piece of butter, sprinkle with pepper, and pour a little water over it.
Bake in a hot oven until it is nicely browned. Serve hot.



Baked Rock Fish

Rub the fish with salt, black pepper, and a dust of cayenne, inside and out;
prepare a stuffing of bread and butter, seasoned with pepper, salt, parsley and thyme;
mix an egg in it, fill the fish with this, and sew it up or tie a string round it; put it in a deep pan, or oval oven and bake it as you would a fowl.
To a large fish add half a pint of water; you can add more for the gravy if necessary; dust flour over and baste it with butter.
Any other fresh fish can be baked in the same way.
A large one will bake slowly in an hour and a half, small ones in half an hour.