Halibut slices are often sauted, but they make a delicious dish when
baked with tomatoes and flavored with onion, lemon, and bay leaf, as
described in the accompanying recipe.
BAKED HALIBUT
(Sufficient to Serve Six)
2 c. tomatoes
Few slices onion
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
2 thin slices bacon
1 Tb. flour
2 lb. halibut steak
Heat the tomatoes, onion, and bay leaf in water. Add the salt and pepper
and cook for a few minutes. Cut the bacon into small squares, try it out
in a pan, and into this fat stir the flour. Pour this into the hot
mixture, remove the bay leaf, and cook until the mixture thickens. Put
the steaks into a baking dish, pour the sauce over them, and bake in a
slow oven for about 45 minutes. Remove with the sauce to a hot platter
and serve.
47. BAKED FILLETS OF WHITEFISH.--When whitefish of medium size can be
secured, it is very often stuffed and baked whole, but variety can be
had by cutting it into fillets before baking it. Besides producing a
delicious dish, this method of preparation eliminates carving at the
table, for the pieces can be cut the desired size for serving.
Prepare fillets of whitefish according to the directions for filleting
fish in Art. 28. Sprinkle each one with salt and pepper, and dip it
first into beaten egg and then into bread crumbs. Brown some butter in a
pan, place the fish into it, and set the pan in a hot oven.
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