BAKING

Te Ao Hou, December 1957, Page 57

BAKING Baking is one of the most satisfactory ways of cooking fish. The preparation is easy and the flavour is retained. The fish can be prepared by either brushing all over with melted fat and sprinkling with salt and pepper or by dipping, each piece of fish in milk and then into dry breadcrumbs. Small fish are usually served whole, larger ones could be cut into steaks or split and the backbone removed. Place the fish in a shallow greased baking dish and bake it uncovered in a moderate oven at 350°F. for 30 minutes. It is cooked when the flesh leaves the bone when tested with a fork; time varies with the size and thickness of the fish. Serve it suitably garnished. Lemon slices, either plain or lightly dipped in minced parsley, are often used and give additional tartness to baked fish. Water cress or parsley, slices of tomatoes, sliced cucumber are all good garnishes.