Recipes > Seafood > Mullet > Baked Fish

Baked Fish


  • 4 mullet or jew-fish
  • 2 ounces bread crumbs
  • 1 ounce butter
  • pepper and salt
  • 1 teaspoonful parsley
  • 1 teaspoonful sweet herbs
  • 1/2 lemon
  • 2 ounces suet


Split open the fish and remove the head and backbone, wash well in cold water and dry in a cloth. Chop the parsley, herbs, and suet, and mix these together; add half the crumbs, the rind of half a lemon, and pepper and salt. Butter a baking tin, lay on a fish skin downwards. On this place a layer of seasoning, a little lemon juice, and a few pieces of butter; on this another fish with the cut part next the seasoning. Do the rest in the same way, piling one on top of another; over all put the rest of the crumbs and butter, bake in a moderate oven for half an hour. Slip into a hot dish, and serve.

Time: 30 minutes.


The Art of Living in Australia (1893).


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