Esther Cory's Baked Whole Fish

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1 whole bluefish, mackerel, porgy or flounder
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons chopped parsley
2 tablespoons finely chopped onion
2 tablespoons butter
1 tablespoon lemon juice

Preheat oven to 350° F.

Wash and dry the fish. Coat with the oil and season with the salt and pepper. Place in a buttered shallow pan and bake for 15 minutes, or until the fish flakes easily when tested with a fork.

Combine with parsley, onion, butter and lemon juice and spread over the cooked fish.

Place the fish under the broiler and cook until lightly browned.

From Craig Claiborne’s The New York Times Menu Book 


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