Bake until
the fillets are a light brown, or about 30 minutes. Remove to a hot
dish, garnish with parsley and serve with any desired sauce.
[Illustration: FIG. 21]
48. FILLET OF FLOUNDER.--In appearance, flounder is not so attractive as
many other fish, but it is a source of excellent flesh and is therefore
much used. A very appetizing way in which to prepare flounder is to
fillet it and prepare it according to the accompanying recipe, when it
will appear as in Fig. 21.
Secure a flounder and fillet it in the manner explained in Art. 28. Cut
each fillet into halves, making eight pieces from one flounder. Cut
small strips of salt pork or bacon, roll the pieces of flounder around
these, and fasten with a toothpick. Place in a baking dish with a small
quantity of water, and bake in a hot oven until a good brown. Serve hot.
[Illustration: FIG. 22]
49. PLANKED FISH.--Like planked steak, planked fish, which is
illustrated in Fig. 22, is a dish that appeals to the eye and pleases
the taste. The fish is baked on the plank and then surrounded with a
border of potatoes, the fish and potatoes making an excellent food.
To prepare planked fish, thoroughly clean and bone a medium-size
whitefish, shad, haddock, or any desired fish. Grease a plank and place
the fish on it. Lay some strips of bacon across the top of the fish,
place in a hot oven, and bake for about 30 minutes or a little longer if
necessary.
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