Haddock A La Creole Recipe

Instructions

1. Place a filleted haddock on the rack in the meat pan.
2. Make a thin tomato sauce of one quart of strained tomatoes, two slices of onion, two or three cloves, one-quarter cup each of flour and butter; season well with salt and pepper and pour half of it over the fish.
3. Cook an hour in a moderate oven, basting it three or four times.
4. When done, remove to the serving dish and pour over it the remaining tomato sauce.
5. Fish a la Lee
6. Split and bone a bluefish and place on a well-buttered sheet.
7. Cream one-quarter cup butter, add two egg yolks and stir until well blended, then add two tablespoons each of onion, capers, pickles and parsley, finely chopped, three tablespoons lemon juice, one-half teaspoon salt, and one-quarter teaspoon pepper.
8. Sprinkle fish with salt, spread with mixture and bake in a hot oven.