"By Elizabeth"

Press, Volume XCIX, Issue 29102, 14 January 1960, Page 2

"By Elizabeth"

Devilled Fish Fillets

Judging by the numbers of people seen all over the country standing patiently by rivers, lakes or on coastal rocks, casting or trolling from boats of all shapes and sizes, fish should be j figuring prominently on many a menu. If they all ‘‘got away,” i there’s always a frozen package to be picked up on the way home. I However you obtained your fish 1 bake it today for a change of flavour, in a piquant tomato; sauce. 1 large tin tomato soup 2 onions 2oz butter Juice of 1 lemon 1 dessertspoon sugar 2 dessertspoons Worcester sauce 1 dessertspoon mustard Seasoned flour Fish fillets. Toss fish fillets in a bag containing some well seasoned flour. Melt butter in a pan. Peel onions i and slice one, separating into rings. Finely chop the other. Saute the rings until golden, and partly cooked. Drain out. Saute the chopped onion. Drain out and fry the fillets lightly on both sides in the butter. Turn into a baking dish. Combine tomato soup with chopped onion, lemon juice, sugar, mustard and sauce and pour over the fish. Arrange the onion rings along the top. Bake 10 to 15 minutes in a moderately hot oven.