When the fish is browned on one side, it should be turned, basted and browned on the other. To avoid this turning, many prefer to skewer the fish in the shape of the letter S, and place as if swimming in the pan.
BAKED HADDOCK WITH OYSTER STUFFING
Oyster Stuffing
- 2 cups oysters
¼ cup butter
1 tablespoon chopped parsley
1 cup cracker crumbs
salt
pepper
Drain oysters; mix crumbs, melted butter and parsley. Season highly with salt and pepper. Sprinkle oysters with salt and pepper and mix with crumbs.
Remove head, tail and bone from haddock. Season with salt, pepper and lemon juice. Stuff with oyster stuffing and sew. Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and sprinkle with salt and pepper. Bake, allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan; cover with buttered cracker crumbs and baste.
Remove from pan to hot platter; garnish with parsley and pickles, and serve with [Tomato], [Hollandaise Sauce], or [Egg Sauce].
BAKED FILLET OF FISH
Baked Fillet of Halibut
- 2 slices of halibut cut from middle of fish
salt, pepper, lemon juice, melted butter
2 cups oyster stuffing