Baked Lake Superior Whitefish with Savory Dressing and Lobster Sauce
|Whitefish||4 Pound, boned|
|Lemon juice||2 Tablespoon|
|Bacon slices||4 , diced|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Bread||3 Cup (48 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Dried summer savory||1 Teaspoon|
|Egg||1 , well beaten|
|Canned capers||2 Tablespoon, drained|
|Lobster sauce||4 Tablespoon|
Place fish, skin side down, in a well-buttered shallow baking pan.
Sprinkle with lime juice and refrigerate for several hours.
Saute bacon and vegetables in skillet for 5 minutes; remove from heat.
Moisten bread cubes with a little milk and add to sauteed vegetables along with remaining ingredients, except parsley and Lobster Sauce.
Put dressing on top of fish and bake in preheated moderate oven (375°F.) for 45 minutes.
Remove fish to a heated serving tray.
Garnish with parsley.
Serve with Lobster Sauce.