Baked Pollock Recipe
Boston Fish House Recipes, 1940s
For "Cape Ann Style" baked pollock, select a pollock weighing about four to five pounds, clean and wash it; cut the head off and split the fish in two; remove all the bones, season with salt and pepper, place it on a buttered baking pan. Sprinkle the top with chopped onions, bake to a fine color; moisten with some sweet cider, and baste the fish frequently while cooking. When done, dress the fish on a buttered platter. Fry some sliced fresh mushrooms in butter in a saute pan, add four fresh tomatoes, peeled and cut into small pieces, let cook for about five minutes; season with salt and pepper, add a little chopped chives and the liquor from the fish. Place this preparation on top of the fish. Sprinkle with bread crumbs, scatter with pieces of butter; place in the oven and bake to a fine color. Pour a little tomato sauce around the fish, and serve.
