When whiteFISH of medium size can be secured, it is very often stuffed and baked whole, but variety can be had by cutting it into fillets before baking it. Besides producing a delicious dish, this method of preparation eliminates carving at the table, for the pieces can be cut the desired size for serving.
Prepare fillets of whiteFISH according to the directions for filleting FISH in Art. 28. Sprinkle each one with salt and pepper, and dip it first into beaten egg and then into bread crumbs. Brown some butter in a pan, place the FISH into it, and set the pan in a hot oven. Bake until the fillets are a light brown, or about 30 minutes. Remove to a hot dish, garnish with parsley and serve with any desired Sauce.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)