Serve with a brown sauce. Garnish with lemon and parsley.
Haddock, bluefish, shad, and bass are good for baking.
STUFFINGS FOR BAKED FISH
Put a large tablespoonful of butter into a saucepan. When melted stir into it
- 1 cupful of cracker or dry bread crumbs,
- 1 teaspoonful of chopped onion,
- 1 teaspoonful of chopped capers,
- ¼ teaspoonful salt,
- ¼ teaspoonful pepper,
- 1 teaspoonful of chopped parsley.
If a moist stuffing is preferred, add one quarter cupful of milk, stock or water.
BREAD STUFFING
Fry a tablespoonful of chopped onion in a tablespoonful of butter. Add a cupful or more of stale bread, which has been soaked in hot water, then pressed dry. A tablespoonful each of chopped parsley, suet, and celery, one quarter teaspoonful each of salt and pepper, and a dash of powdered thyme (if liked). When it is well mixed, remove from the fire and add an egg.