Get a good-sized fish, that is, a fish weighing 4 or 5 pounds
(around 8 to 10 kgs).

These are usually the best size for baking. When prepared by this
method, fish are very tasty if they are spread out on a pan, flesh
side up, and baked in a very hot oven with sufficient fat to flavour
them well.

A fish of large size, however, is especially delicious if its cavity is filled
with a stuffing before it is baked. When a fish is to be stuffed, any
desired stuffing is prepared and then filled into the fish. With the cavity
well filled, the edges of the fish are drawn together over the stuffing
and sewed with a coarse needle and thread.

Whether the fish is stuffed or not, the same principles apply in its baking
as apply in the roasting of meat; that is, the heat of a quick, hot oven
sears the flesh, keeps in the juices, and prevents the loss of flavor, while
that of a slow oven causes the loss of much of the flavor and moisture and
produces a less tender dish.

Often, in the baking of fish, it is necessary to add fat. This may be done by
putting fat of some kind into the pan with the fish.

Yummy baked fish is now ready.

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