Whole split or filleted fish can be baked, either in milk, water or a savory sauce, or with a stuffing.
By using a heatproof glass platter for this purpose, dishwashing is saved and there is no danger of breaking the baked fish in transferring it from the baking pan to a platter.
With a whole fish, stuff the cavity and sew it up.
For dry fish such as haddock or cod, cut 5 diagonal gashes on each side of the backbone and insert narrow strips of fat salt pork or bacon.
Then place the stuffed fish on the heatproof platter or in a baking pan and bake in a hot oven of 400Â° F., allowing 60 min. for a 5 lb. fish.
Baste every 15 min. with a mixture of 1 cup. hot water and 3 tbsp. melted butter.
With a split fish or fish fillets, the stuffing can be spread on top or between every 2 fillets.