Baked Fish

Whitefish, Lake Trout, Pickerel, Northern Pike, are suitable.

Clean and bone as directed. Spread fish open and place skin
side down, on a well-greased baking dish or oven glass platter. Sprinkle
with salt, pepper; brush the surface with cooking oil or bacon dripping.
Bake uncovered in a hot oven (450°-550°) for 20-25 minutes, depend-
ing on thickness of fish. If desired, finely chopped onion may be
spread over fish. Serve with lemon butter or garnish with sliced
cucumbers.

SMOTHERED FISH STEAKS

2 fish steaks, 2 slices bacon,
1 cup milk, % teaspoon salt,
_ 2 mild onions, sliced, 1% cup flour.

1 tablespoon fat,

Combine salt and flour and sprinkle over fish. Place on bottom
of greased shallow pan. Add milk and bake in a hot oven (425°)
ten minutes. Brown onions in fat. Place onions and bacon on top
of fish, and bake 10-12 minutes longer until fish is tender.

BAKED FISH FILLETS IN TOMATO SAUCE

1 pound Saskatchewan Whitefish Fillets, 1 teaspoon salt,

1 tablespoon minced onion, 1 teaspoon sugar,

2 tablespoons butter, : 1% cups canned tomatoes
or tomato soup.

Sprinkle fish with salt and arrange in baking dish. Brown onions
in butter; add tomatoes and seasoning. Pour over fish. Bake in hot
oven 20 minutes. } 3 MBpY adiebw vita yea, |

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