1913 - The Oriental Cook Book

Baked Fish

DDV CULINARY

Fish ..................................................... 3 pounds.
Garlic ....................................... 1 head, bulbs peeled.
Parsley ................................................... 1 bunch.
Tomatoes ..... 3 ripe (or 4 to 5 tablespoonfuls of canned tomatoes).
Lemon ........................................................... 1.
Olive Oil .............................................. 1/2 cupful.
Flour ............................................. 1 tablespoonful.
Plain Water .............................................. 1 cupful.
Salt and pepper, to taste.

Lay the fish in a deep flat pan, after it is properly cleaned and washed;
then bury it with the ingredients listed above, in the following manner:

First of all, slice the tomatoes over the fish,
then add the garlic, the bulbs of which must be well peeled.
Blend the flour in the water into creamy thickness and pour over the fish,
also sift the parsley after it is very finely cut,
then pour on the olive oil and lemon juice.
Season to taste,
place the pan in a moderately hot oven,
leaving it there until the contents are well baked.

Serve either hot or cold, in own pan or on a platter over lettuce leaves,
and garnish with parsley, sliced lemons and red radish.