Cooked Whole Fish
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic vintage recipe for a whole baked fish stuffed with onions and margarine, then basted in a savory lemon and tomato juice sauce until flaky and tender.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 50 mins | None | 4–6 Servings |
🔪 Key Equipment
- Baking pan
- Knife
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Fish | Whole, frozen or fresh, scaled and gutted |
| To Taste | Salt | Divided |
| 1 Stick | Oleo | Margarine, sliced |
| As needed | Onions | Sliced |
| As needed | Butter | For greasing pan |
| As needed | Flour | For dusting pan |
| A little | Oil | For basting mixture |
| Several | Lemon Slices | Fresh |
| As needed | Tomato Juice | For basting |
Instructions
Step 1: Prep the Fish and Pan
- Preheat your oven to 350°F.
- Scale the 1 whole fish. Gut and wash it thoroughly, then pat dry with paper towels.
- Season the fish inside and out with salt to your preference.
- Grease a baking pan with butter and lightly dust it with flour. Lay the prepared fish in the pan.
Step 2: Add Fillings and Basting Sauce
- Place slices of oleo and sliced onions inside the fish cavity or arrange them around the fish in the baking pan.
- Prepare a basting sauce by combining a little oil, lemon slices, a pinch of salt, and some tomato juice.
- Pour the basting mixture over the fish before baking, or reserve it to baste during the baking process.
Step 3: Bake and Serve
- Bake at 350°F for 45-50 minutes.
- Check for doneness by trying to lift the skin; the flesh should pull away easily from the bones and flake gently.
- When cooked, carefully lift the fish out of the pan and serve immediately.
💡 Make-Ahead & Storage: The fish can be cleaned, scaled, and stuffed ahead of time, then covered and refrigerated for up to 24 hours before baking.
Original Recipe Scan
