Fillet of Mackerel Recipe
Boston Fish House Recipes, 1940s
For "Rockport Style" fillet of mackerel, place four fillets of mackerel in a buttered pan. Season with salt and pepper, and lay on each fillet four heads of canned French mushrooms. Cover all with one pint of sauce Italienne. Sprinkle with grated cheese. Put small bits of butter on top and bake in oven for fifteen minutes. Then remove from oven, squeeze the juice of a lemon on top and sprinkle with chopped parsley. Serve on hot platter or plate.
