Small John Dories Baked
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- small John Dories
- fine salt
- flour
- butter
Instructions
- Clean the fish and dry them in a cloth.
- Season the insides slightly with fine salt.
- Dredge a little flour on the fish.
- Stick a few very small bits of butter on them, using only just sufficient to prevent their becoming dry in the oven.
- Lay them singly on a flat dish.
- Bake them very gently for fourteen to sixteen minutes.
- Remove the heads and cut away the fins and filaments of the back for improved appearance.
- Serve with the same sauce as baked soles.