This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Dust the fish lightly with salt and pepper and sprinkle with the lemon juice. Lay in an enamelware dripping pan or on a baking-platter. Bestrew with the onion and pepper chopped fine, and sprinkle on the buttered crumbs. Pour in a little water or milk and bake in a moderate oven until the fish is tender and the crumbs are brown - about thirty-five minutes for slices an inch thick.
Wipe dry the desired number of halibut, haddock, or codfish fillets. Arrange in a well-buttered baking pan or platter. Sprinkle with salt and pepper, and a few drops of lemon juice. Brush over with melted butter and barely cover the bottom of the pan with hot water. Set in a hot oven and bake till tender, about thirty minutes. Serve with parsley or egg sauce.
2 pounds halibut
6 small onions
3/4 cupful carrots cut in little strips 4 tablespoonfuls butter 1/2 cupful crumbs
Remove the skin and bones from the fish. Brown the onions and carrots in butter. Put a layer of fish in the casserole, then some carrots and onions and 2 table-spoonfuls of crumbs. Add more fish, vegetables and crumbs, repeating till all are used. Barely cover with the tomato juice and boiling water, add the seasonings and set the potatoes on top; cover, and bake from forty-five minutes to an hour.