FISH À LA COMMODORE
Say you are cooking a six pound bass or some similar fish—do it this way for a change:
Rub the fish well with salt and pepper. Don’t be afraid to rub. Then open the flesh in three places and insert in each opening a clove of garlic.
Next slice six large onions—six small green peppers—and six large tomatoes. Now take your Dutch oven or baking pan and cover the bottom with Mazola oil or olive oil—add a tablespoon of butter.
When this is hot put in your fish and cover the fish with the sliced vegetables. Salt and pepper the vegetables.
Cook until the vegetables are done or about one hour. Baste frequently to avoid scorching the vegetables. To the basting add two teaspoons of Lea & Perrins sauce and one-half wine glass of cooking Sherry when half done.
When serving put plenty of juice and sauce on each portion and make them come back for more. This recipe can be used for many kinds of large fish.