DIRECTIONS:
Fish weighing from 3 to 5 pounds may be baked whole, either
with or without stuffing.
The head and tail may be removed or left on. Clean fish,
dry and rub inside with salt.
-
Stuff if desired and sew or skewer. Place a sheet of greased heavy
or parchment paper in baking pan, having it large enough so that
it can be used to lift fish from pan when done.
-
Place a bay leaf and a few slices of onion and bacon or salt
pork on the paper and lay the fish on top.
-
If fish is lean, cut a few slashes down its back and place a strip of
salt pork in each. Bake in quick or hot oven
(425F) 10 minutes,
then reduce heat to (350F) and bake 15 to 20 minutes longer.
-
Allow a few minutes per pound for the first 4 pounds and 5
minutes for each additional pound.
-
Small fish, steaks or fillets may be dipped in milk and rolled in bread
crumbs. Sprinkle with melted
butter or oil and
bake in moderate oven (350F) 20 to 25 minutes. Fillets are often
rolled to form
turbans and baked in muffin pans.
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