Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 | Whole Fish (frozen or fresh) |
| To Taste | Salt |
| 1 Stick | Oleo (Margarine) |
| As needed | Onions, sliced |
| As needed | Butter (for greasing pan) |
| As needed | Flour (for dusting pan) |
| A little | Oil |
| Several | Lemon Slices |
| As needed | Tomato Juice |
Instructions
- Preheat oven to 350°F.
- Scale the whole fish. Gut and wash it thoroughly. Pat dry.
- Salt the fish inside and out to your preference.
- You can place slices of oleo (margarine) and sliced onions inside the fish cavity or arrange them around the fish in the baking pan.
- Grease a baking pan (or “grill” as mentioned in the note) with butter and lightly dust with flour. Lay the fish in the prepared pan.
- A basting mixture or sauce can be prepared by combining a little oil, lemon slices, a pinch of salt, and some tomato juice. This can be poured over the fish before baking or used for basting during baking.
- Bake at 350°F for 45-50 minutes.
- To check if the fish is cooked, try lifting the skin; the flesh should pull away easily from the bones.
- When cooked, carefully lift the fish out of the pan to serve.
Note
The original recipe contained several very unclear phrases and notes (e.g., mentions of “milk carton,” “cream sauce” without details, and other illegible words) which have been omitted due to lack of clarity. The instructions above are based on the most decipherable parts related to baking a whole fish.
