|Butter||1⁄2 Cup (8 tbs)|
|Lemon||1 , sliced|
|Onion||1 , sliced|
|Fish bones||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
Take out the backbone but leave on the head and tail of the fish.
Mix all the stock ingredients and simmer for 18 minutes.
Remove the bones from the stock but leave any residue of fish and onion.
Lay the fish in an oiled baking dish and fill the inside with dobs of butter, parsley and dill.
Add salt and pepper and the broth.
Bake slowly 15 minutes per pound (30 minutes per 1 kg) basting occasionally.
Thicken the sauce with a little cornstarch and serve over the fish cream may be added to the sauce for a richer taste.