Planked Haddock
Skin and bone a haddock, leaving meat in two fillets. Sauté fillets separately, using a generous quantity of butter and cooking until well browned on one side. Remove to planks, sprinkle with salt and pepper. Garnish with mashed potatoes, outlining the original shape of the fish, making as prominent as possible head, tail, and fins. Bake until potatoes are well browned, when fish should be thoroughly cooked. Finish garnishing with parsley and slices of lemon sprinkled with finely chopped parsley.