BAKED WHOLE FISH
Any large fish such as silverfish, bass, mullet, pomfret, cod, halibut, salmon or turbot could be cooked this way.
After cleaning and wiping the fish, lie it whole in a large baking pan with just enough water to prevent it drying out, and add two ounces of butter, a teaspoon of salt and a broken bay leaf. Bake it very gently in a moderate oven (350) until it is done, which will be when the flesh separates from the bone easily and is loose. Be very careful not to over-cook the fish as this will spoil the delicate flavour. The time it will take depends on the size of the fish and the only reliable method of gauging it is to keep testing the fish as it cooks. Serve it whole with a lemon or tarator sauce.
SWORDFISH WITH TOMATOES
Any white fish can be cooked like this, although the swordfish has a unique flavour.
1 lb swordfish A. pinch dry basil
4 tomatoes 3 or 4 sprigs parsley
2 tablespoons olive oil 1 bay leaf
Lemon juice Salt and pepper
Skin the fish and cut it into thick slices and arrange them in a baking tin side by side.
Simmer the skinned tomatoes in the olive oil with a little salt until they become soft; then add the herbs and a squeeze of lemon juice. Pour the sauce over the fish so that it is all covered and then bake very gently in a moderate oven (350) for about twenty minutes or until it is just done which will be when the flesh is loose. Allow the fish to cool in its tray and serve cold.