Broiled Fish from The Settlement Cook Book by Lizzie Black Kander
Clean the fish. Split a thin fish down the back, and if you prefer, cut off the head and tail. Cut thick fish into slices and remove skin and bone. Oily fish need only salt and pepper, but dry fish...
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Cooking tools:
- Oven
- Broiler pan
- Chef's knife
- Cutting board
- Baking sheet
- Spatula
- Fish spatula
- Pastry brush
- Mixing bowl
- Measuring spoon
- Plate
- Serving platter
- Paper towel
Ingredients
- parsley
- fish
- salt
- pepper
- butter
- lemon
- grease
- skin
- white
- bone
- dry fish
- head
- thick fish
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