Fish House Recipes, 1940s

Baked Fillets Of Pollock Recipe, Mexican Style

Wash pollock fillets, wipe dry, place in a buttered baking pan skin side down, season with salt and pepper. Cover surface of fish with a creole sauce, add some chopped red peppers, moisten with some imitation white wine or water. Bake 25 to 30 minutes, baste fish frequently while cooking. Cover bottom of platter or plate with a tomato sauce. Serve very hot. For hotel service bestrew fish with bread crumbs and sprinkle with a little melted butter.

Related Recipe
Baked Pollock, Cape Ann Style

The Pollock Species

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