An eighteenth-century recipe from Arundel in Sussex.
Cut the fish through crossways into
Transfer the fish to a serving dish and keep hot while you make the sauce. Melt the remaining butter in a saucepan. Add the juices from the fireproof dish, the parsley, lemon juice and seasoning. Bring to the boil, stirring. Pour the sauce over the fish and serve.
©1980 The Estate of Elizabeth Ayrton