Baked Bluefish Recipe 2

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Instructions

Clean and scrape the fish, split down the back, and remove the backbone, which can be done with a boning knife.
Score the skin without cutting into the flesh, making five or six incisions.
Run the sharp point of the knife under the skin sufficiently to insert a thin slice of sweet salt pork.
Make a stuffing of 1 cup bread crumbs, 2 tablespoons of melted butter or finely chopped salt pork, a teaspoon of chopped onion, the same of chopped parsley, a saltspoonful of salt, a dash of cayenne and a half teaspoon of kitchen bouquet, and a spoonful of tomato catsup.
Mix well and, if too dry, add a tablespoon of hot water.
Fill the fish and sew up the opening.
If a richer and more moist dressing is desired, add a well-beaten egg without any water.
Lay 2 or 3 slices of pork under the fish to prevent its sticking to the pan, and baste several times with the fat while baking.
When cooked and well-browned lift, without breaking, to the hot platter, and garnish with sliced lemon and watercress.