Fish Broiled in Oven
From Observatory
1111
- Ingredients
- Fish weighing from 2 to 4 pounds
- Salt
- Pepper
- Butter
- Lemon
- Pimento or parsley
- Utensils
- Broiler or shallow baking-pan
- Sharp knife
- Pancake-turner
- Long-handled fork
- Directions
1.
Remove the head and tail, wash the fish thoroughly and split it lengthwise down the back.
2.
Grease the broiler or baking-pan thoroughly, open the fish, and place it flat on the broiler or baking-pan with the skin side down.
3.
Place the broiler or baking-pan in the lower oven, close to the flame, and cook for five minutes.
4.
Reduce the heat by turning the gas down or lowering the rack of the oven.
5.
Cook from twenty to forty minutes, depending upon the weight of the fish.
6.
With a long-handled fork and a pancake-turner, carefully lift the fish onto the hot platter, sprinkle the fish with salt and pepper, put a few bits of butter on it, squeeze a little lemon juice over it, and garnish the platter with sprigs of parsley.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.
