Esther Cory’s Baked Whole Fish

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Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 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

Method

  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.

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