Baked Fish
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3 of 8 items checked · 6 aisles
Produce
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Dairy & Eggs
Bakery
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Pantry / Durable
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Archive recipe
A historic Australian dish of mullet, bread crumbs, butter, pepper and salt and parsley. Adapted from Baked Fish, from The Art of Living in Australia (1893).
Adapted from Baked Fish, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/baked-fish-5.md.
The dish
3 of 8 items checked
archive.org
3 of 8 items checked · 6 aisles
Split open the fish and remove the head and backbone, wash well in cold water and dry in a cloth
Chop the parsley, herbs, and suet, and mix these together; add half the crumbs, the rind of half a lemon, and pepper and salt
Butter a baking tin, lay on a fish skin downwards
On this place a layer of seasoning, a little lemon juice, and a few pieces of butter; on this another fish with the cut part next the seasoning
Do the rest in the same way, piling one on top of another; over all put the rest of the crumbs and butter, bake in a moderate oven for half an hour
Slip into a hot dish, and serve
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)