This Baked White Fish Recipe was acquired from a tugboat captain in Mobile, Alabama by my Dad around 50 years ago. It is very easy and quite delicious.
You will need:
- A medium size covered dish, suitable for baking in an over (Corning Ware, Pyrex, etc.)
- Heavy aluminum foil
- Several thick fillets of white fleshed fish (Snapper, Flounder, etc.)
- Large Onion (cut into moderately thick slices)
- Worcester Sauce
- Pepper (preferably freshly ground)
- Loaf of French Bread (thickly sliced, butter between slices, wrapped in Aluminum Foil)
Now, line the baking dish with Aluminum Foil and then place several pats of butter on the foil. Lay onion slices on top of the butter spread loosely over the bottom. Then place pieces of fish on top of the onion. Now place butter on top of the fish and douse liberally with Worcester Sauce, finishing off with salt and pepper to taste. Repeat this cycle for two more layers, close the Aluminum Foil, place the lid on the dish, and put the whole thing into a preheated 350 degree oven. Cook about 45 minutes, placing the buttered and wrapped French Bread into the oven about 15 minutes before you remove the fish.
The fish will be well seasoned and the juice can be ladled over slices of hot French Bread.