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.
Heat a plank of the desired size and rub thoroughly with olive oil, then lay the fish, cleaned and split down the back, on it. Brush over with oil and dredge with salt and pepper. Bake about twenty-five minutes in a hot oven, basting frequently with melted butter. This can be done under the gas flame if desired, taking care not to burn the plank.
Decorate with hot, moulded brown or uncoated rice, bundles of cooked asparagus, slipped through rings of green pepper, turnip cups of cooked turnips, hollowed out and filled with peas, radish roses and slices of lemon decorated with halved, stuffed olives.
Split the fish down the back and remove the bones. Heat a plank of the desired size in the oven, rub thoroughly with olive oil and then lay the fish on it, flesh-side up. Dredge the fish with salt and pepper, sprinkle with a little lemon juice, and bake till tender, about twenty-five minutes in a hot oven, basting frequently with melted butter. Have prepared a generous quantity of Duchess potatoes (about 1 quart) and pipe through a pastry bag and tube around the fish. Brush over with slightly-beaten egg yolk and return to the oven to brown. Decorate further with stuffed green peppers, or tomatoes, with radish roses, and with broiled bacon strips alternating with lemon slices on the fish.
Almost any fine-grained fish may be planked.