Baked Fish
A classic baked fish recipe from 1888.
Ingredients
- Fish (4-6 pounds)
- Bread crumbs
- Butter
- Salt
- Salt pork, chopped
- Parsley, chopped (optional)
- Onions, chopped (optional)
- 1 Egg
- 1 pint Water
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Instructions
- 1Select a whole fish weighing 4 to 6 pounds. Clean and prepare the fish for baking.
- 2In a bowl, combine bread crumbs, butter, salt, and chopped salt pork. Add parsley and onions if desired. Mix in 1 egg.
- 3Fill the body of the fish with the dressing. Sew the fish closed. Place the fish in a large baking dish or roasting pan. Lay strips of salt pork across the fish for flavor. Add 1 pint of water and a little salt to the pan.
- 4Preheat oven to 350°F (175°C). Bake for 1 hour and 30 minutes, or until the fish is cooked through and flakes easily with a fork. Baste frequently during baking.
- 5After taking the fish from the oven, thicken the pan gravy and pour over the fish before serving.
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This classic Baked Fish recipe offers a simple yet satisfying way to enjoy a flaky, flavorful meal. The fish is stuffed with a savory bread stuffing, baked to golden perfection, and served with a bright lemon-parsley garnish and a rich Hollandaise sauce. This dish is perfect for a weeknight dinner or a special occasion, offering a comforting and elegant dining experience.
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