Esther Cory’s Baked Whole Fish

Rate this recipe

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 whole bluefish, mackerel, porgy or flounder (2 pounds)
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons chopped parsley
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 1 tablespoon lemon juice


  1. Preheat oven to moderate (350°F.).

  2. Wash and dry the fish. Coat with the oil and season with the salt and pepper. Place in a buttered shallow pan and bake for fifteen minutes, or until the fish flakes easily when tested with a fork.

  3. Combine the parsley, onion, butter and lemon juice and spread over the cooked fish.

  4. Place the fish under the broiler and cook until lightly browned.

Part of